- Description
- Details
- Directions
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This water-based coloring is naturally derived from the Annatto tree and imparts an appetizing yellow color to your cheese and ice cream. Most cheeses will yellow slightly in the aging process, but this will provide the characteristic strong yellow color found in various styles of cheese.
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Volume: 2 US fl oz Form: Liquid Ingredients: 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 (0.2-0.3 tsp) per gallon of milk. To produce a deeply-colored cheese it can take 5-10 times as much. Always add before Calcium Chloride and 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. Product will keep indefinitely, but color strength will weaken over time.