New England Cheese Making Supply Company

Coloring for Cheese - 2oz.

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  • Regular price $14.95

  • CONTAINS: Water, Annatto, Potassium Hydroxide, Castor Oil
  • DIRECTIONS: To add a warm cream color to winters milk or pasteurized commercial milk, it takes about 20-30 drops (.2-.3 tsp.) per gallon of milk. To produce a highly colored cheese it can take 5-10 times this much..
  • STORAGE: Store tightly closed in a cool, dark, dry place. Will last indefinitely.
  • Always add before Calcium Chloride and Rennet. Dilute color with soft or distilled water. Always keep color out of contact with salts.