Hi All,
I have been trying to use color from annatto seeds, as this is what I am able to source in my area.
I was able to extract the color from the seeds to water very simply by adding a little sodium hydroxide to the water to make it basic.
After that I balanced it back with some citric acid.
So now I have loads of lovely annatto colored water.
Next I added it to the curd, and here's where it went wrong.
Some of the annatto water did color some of the curd, whilst other curd simply didn't take it up at all.
I ended up with a yellow and white cheese, showing different curd pieces, even though on pressing they knitted together just fine.
Does anyone have suggestions for how to make the curd better take up the lovely yellow ?
Cheers.