Serving Size
100
100
Ingredients
Dry Milk Powder, Heavy cream or Plain cream, Salt, Sugar, Vanilla extract, Whole milk
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
15- 20 minutes
10- 12 hours
Cooking Time
-
90
Aging time
-
4- 8 weeks
Storage & Shelf Life
Refrigeration Temperature
37.40 °F39.20 °F
-20
383
👆🏻
Shelf Life
5- 7 days
3-4 weeks