1 How to make
1.1 Serving Size
1.2 Ingredients
Cold water, Gelatin, Powdered sugar, Shallow pan, Vanilla extract, Whole milk, Wooden stirrer & wooden spoon
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
1.2.1 Fermentation Agent
Not Applicable
Lactococcus lactis subsp cremoris
1.3 Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life