Serving Size
100
100
Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Live Lactobacillus caseis, Skimmed milk, Sugar, Water
Fermentation Agent
Lactococcus lactis subsp cremoris
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Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
2 Bowls
Time Duration
Preparation Time
10- 12 hours
6-7 days fermentation
Cooking Time
90
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Aging time
4- 8 weeks
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Storage & Shelf Life
Refrigeration Temperature
39.20 °F37.40 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
1 Month