Ingredients
Pasteurized cow or goat milk
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Lactobacillus plantarum
Lactococcus lactis subsp cremoris
Things you need
Dried Gourd
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
2- 3 hours
10- 12 hours
Cooking Time
Not Applicable
90
Aging time
2 - 4 weeks
4- 8 weeks
Refrigeration Temperature
Not Available
Shelf Life
Around 3 months
3-4 weeks