Ingredients
Milk, Salt, Vinegar
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
Bowl, Pan, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
8- 10 hours
10- 12 hours
Refrigeration Temperature
Shelf Life
3- 5 days
3-4 weeks