How to make Cream Cheese and Amasi?
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
A bit of same from a prior batch, Milk
Fermentation Agent
Mesophilic bacteria
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Things you need
Bowl, Colander, Large pot, Muslin
Container
Preparation Time
2 weeks
10- 12 hours
Cooking Time
30
Not Applicable
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks