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
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
2 Bowls, Not Applicable
Preparation Time
10- 12 hours
6-7 days fermentation
Aging time
4- 8 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
1 Month