How to make Shrikhand and Colby Cheese?

Shrikhand

Colby Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

½ cup Sugar, Cardamom, Greek Yogurt, Milk, Nuts, Saffron strands

2 Bowls, Sauce pan, Stirrer

3- 4 hours

32.00 °F

Around 6 months

100

Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water

Lactococcus lactis subsp cremoris

Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer

10- 12 hours

4- 8 weeks

39.20 °F

3-4 weeks

How is Shrikhand and Colby Cheese made?

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