Ingredients
Live Lactobacillus caseis, Skimmed milk, Sugar, Water
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
2 Bowls, Not Applicable
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
6-7 days fermentation
10- 12 hours
Aging time
Not Available
4- 8 weeks
Refrigeration Temperature
Shelf Life
1 Month
3-4 weeks