Description
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.
Reviews
There are no reviews yet.