How to make Buffalo Curd and Cream Cheese?

Buffalo Curd

Cream Cheese

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How to make

Serving Size

100

Ingredients

Curd, Few drops of lemon juice, Milk

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

Fermentation Agent

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Mesophilic bacteria

Things you need

Container, Sauce pan

Bowl, Colander, Large pot, Muslin

Time Duration

Preparation Time

Overnight

2 weeks

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

39.20 °F40.00 °F

-20 383

👆🏻

Shelf Life

2- 3 weeks

3-4 weeks

How is Buffalo Curd and Cream Cheese made?

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