This water based cheese coloring is naturally derived from the Annatto tree and will impart an appetizing yellow color to cheese. Most cheese will yellow slightly in the aging process, but if you want a rich yellow color annatto is a great option.
- Potassium hydroxide
- Castor oil
Store tightly closed in a cool, dark location
New England Cheesemaking Supply Company
We purchase this product Certified Kosher OU. Then package into various sizes, without Kosher supervision, which voids Kosher certification. We are not, nor do we make any representation to be, under kosher certification.
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Add annatto cheese coloring before Calcium Chloride and Rennet. Dilute color with cool, non-chlorinated water.
For a warm cream color add about 20-30 drops for every gallon of milk.
For a bright bold color add 100+ drops for every gallon of milk.
Note: Keep annatto cheese coloring out of contact with salts.
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I had never used this before and wanted some brilliantly colored cheddar. It worked great. I made a 4 gallon batch of irish cheddar and I was gentle with it because I had never used it before. It wasn't as potent as I thought it would be. Several drops revealed a very light orange after it was all done. Like a ***** I overcut the tip, so the cap won't snap on any more, start with a tiny cut and get bigger and bigger if the drops are too small. The price and the amounts available here were the most widespread and reasonably priced of several online stores that I checked. I'm looking forward to using it again.
So much easier to use this to add a distinct color to some cheeses. Postive note is that this is a plant based color and not artificial.