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How to make Kumis and Colby Cheese?


How to make Colby Cheese and Kumis


How to make

Serving Size
200   
100   

Ingredients
Mare's milk, Milk, Whey of sheep, goat or cow milk   
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
Container   
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer   

Time Duration
  
  

Preparation Time
3 to 5 days   
10- 12 hours   

Cooking Time
few hours   
90   

Aging time
Not Available   
4- 8 weeks   

Storage & Shelf Life
  
  

Refrigeration Temperature
55.00 °F   
13
39.20 °F   
19

Shelf Life
Unknown   
3-4 weeks   

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