Double-strength Cheese Coloring made from Annatto. Use to add a warmer cream color to winters milk or pasteurized commercial milk. Can be used in larger quantities to achieve a strong yellow color.
Annatto is the common name for the colorant derived from the seeds of the annatto tree, Bixa orellana. A member of the family Bixaceae, Bixa orellana is native to the American tropics, but has been spread by cultivation to other tropical areas.
Annatto has been used as a colorant for foods, cosmetics, medicinal products and textiles. For the past 100 years in Europe and North America, it has been used to color butter, fats and cheese. Today, annatto is used in many food products in addition to dairy products.
1/2 oz. liquid double-strength Cheese Coloring.
Contains: Annatto extract, water, potassium hydroxide
Instructions: Please note, most cheese will yellow a bit with age without the addition of coloring, this product should be used if the natural yellowing is not sufficient for your preferences. Be sure to add the coloring before Calcium Chloride and Rennet. Cheese Coloring should always be diluted with soft or distilled water prior to adding it to the milk. Do not allow the coloring to have contact with salts.
- Add 10-15 drops per gallon of milk for a warm cream color.
- Use 5 to 10 times this amount if a strong yellow color is desired.
Questions on Cheese Coloring
No questions asked yet
Ask Your Own QuestionBack to the product page
Video Testimonials & Reviews
Upload your video
Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.