How to make Cream Cheese and Amasi?

Cream Cheese

Amasi

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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

A bit of same from a prior batch, Milk

1.2.1 Fermentation Agent

Mesophilic bacteria

Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Container

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

10- 12 hours

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F100.00 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

2- 3 weeks

How is Cream Cheese and Amasi made?

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