Thank you for your recent interest in Cheesemaking.
I appreciate the time you have taken to order supplies, read blogs and online recipes. However, if you read a little further, you’ll probably discover that a special-purpose annatto-based “cheese colouring” is readily available from the same shop where you bought the aforementioned supplies.
It is called cheese colouring for a reason: it takes CHEESE and adds COLOUR. Perhaps they would not have to sell cheese colouring to smart home-based cheesemakers if food colouring were just as good. Yes, self, even if it LOOKS just as good in the initial stages of cheesemaking when you add a few drops of red and a drop or two of yellow until you get a nice creamy orange shade, it may not do the trick. No, let me be blunt: it WILL NOT do the trick. Unless, by “trick,” you mean, “turn perfectly nice cheese curds a perfectly rancid-looking purple hue.”
Enjoy your poutine, self!
Oh, wait! What’s that you’re making me eat??? Oh, no, no, no, for the love of all that is good – NOT PINK CHEESE!!!!
Oh, wait. It’s kind of yummy after all! But do me a favour; order the colouring next time…