Ingredients
Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
-
Lactococcus lactis subsp cremoris
Things you need
Bowl, Shallow dish, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
10- 15 minutes
10- 12 hours
Refrigeration Temperature
Shelf Life
24 months
3-4 weeks