Ingredients
Cultured buttermilk, Pasteurized Heavy Cream
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Not Applicable
Lactococcus lactis subsp cremoris
Things you need
Cheesecloth, Glass jar, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
5 minutes
10- 12 hours
Aging time
Not Applicable
4- 8 weeks
Refrigeration Temperature
Shelf Life
3- 5 days
3-4 weeks