Serving Size
100
100
Ingredients
Whey of sheep, goat or cow 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
Container
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Time Duration
Preparation Time
1 hour
10- 12 hours
Cooking Time
10
90
Aging time
-
4- 8 weeks
Storage & Shelf Life
Refrigeration Temperature
41.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
-
3-4 weeks