Serving Size
Ingredients
Fermentation Agent
Things you need
Preparation Time
Cooking Time
Aging time
Refrigeration Temperature
Shelf Life
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Lactococcus lactis subsp cremoris
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Live Lactobacillus caseis, Skimmed milk, Sugar, Water