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Coloring for Cheese - 2oz. |
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This water based coloring is naturally derived from the Annatto tree and will impart an appetizing yellow color to your cheese and ice cream. Most cheeses will yellow slightly in the aging process, but if you want a strong yellow color this is for you. Please see the "more information" page for amounts to add.
CONTAINS: Water, Annatto, Potassium Hydroxide, Castor Oil
DIRECTIONS: Always add before adding rennet. Dilute color with soft or distilled water. Always keep color out of contact with salts.
STORAGE: Store tightly closed in a cool, dark, dry place. Will last indefinitely.
DISCOUNTS: Purchase 12 or more 2oz bottles and receive our price break of $2.50/bottle. FREQUENTLY ASKED QUESTIONS AND GENERAL INFORMATION
Q. Could you tell me why my cheddar cheese isn't yellow.... I have tried adding more coloring than the recipe calls for. Any suggestions.
A. The milk and cheese will take on color if enough annatto is added. The color will also intensify more as the curd is formed and as the cheese begins to dry down during ripening.
I find that with my cheese it takes a lot more than a few drops to increase the color. To add a warm cream color to winters milk or pasteurized commercial milk, it takes about 1-1.5 ml (.2-.3 tsp. or about 20-30 drops) per gallon of milk to form the color. To produce a highly colored cheese it can take 5-10 times this much.. |
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