Serving Size
100
100
Ingredients
-
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
-
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Time Duration
Preparation Time
-
10- 12 hours
Cooking Time
-
90
Aging time
-
4- 8 weeks
Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.20 °F
-20
383
👆🏻
Shelf Life
15 days
3-4 weeks