1 How to make
1.1 Serving Size
1.2 Ingredients
Milk, Yogurt
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
1.2.1 Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Lactococcus lactis subsp cremoris
1.3 Things you need
Large pot, 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
Not Applicable
4- 8 weeks
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life