Ingredients
Milk, Yogurt
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Lactococcus lactis subsp cremoris
Things you need
Large pot, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
3- 4 hours
10- 12 hours
Aging time
Not Applicable
4- 8 weeks
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks