Serving Size
100
100
Ingredients
Pasteurized Cow milk, Rennet, Starter culture
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, Container, Knife, Heavy weight, Blender, Mould with ladle, Plastic wrap
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Time Duration
Preparation Time
3-9 months of aging
10- 12 hours
Cooking Time
40
90
Aging time
-
4- 8 weeks
Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.20 °F
-20
383
👆🏻
Shelf Life
2- 3 weeks
3-4 weeks