Ingredients
Pasteurized Heavy Cream, Yogurt
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
Bowl
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
24-36 hours
10- 12 hours
Cooking Time
Not Applicable
90
Aging time
Not Available
4- 8 weeks
Refrigeration Temperature
Shelf Life
10 to 14 days
3-4 weeks