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.
Water, Annatto, Potassium Hydroxide, Castor Oil
To add a warm cream color to winters milk or pasteurized commercial milk, it takes about 20-30 drops (.2-.3 tsp.) per gallon of milk. To produce a highly colored cheese it can take 5-10 times this much. Always add before Calcium Chloride and Rennet. Dilute color with soft or distilled water. Always keep color out of contact with salts.
Store tightly closed in a cool, dark, dry place. Will last indefinitely.