How to make Butter Fat and Cream Cheese?

Butter Fat

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

1.2.1 Fermentation Agent

Not Applicable

Mesophilic bacteria

1.3 Things you need

Not Available

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

Not Available

2 weeks

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F40.00 °F

-20 383

1.5.2 Shelf Life

7- 10 days

3-4 weeks

How is Butter Fat and Cream Cheese made?

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