Our cheese coloring made from the annatto tree, adds no flavor. It’s added for preference and tradition.
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. This simply means no direct contact with salt in its crystalline form and the liquid annatto. Once the annatto has been distributed in the cream and made into butter you should be able to add a bit of salt.