How to make Cream Cheese and Blue Cheese?

Cream Cheese

Blue Cheese

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How to make

Serving Size

100

Ingredients

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

Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria

Fermentation Agent

Mesophilic bacteria

Mold Penicillium glaucum, Mold Penicillium roqueforti

Things you need

Bowl, Colander, Large pot, Muslin

2 Bowls, Sauce pan, Stirrer

Time Duration

Preparation Time

2 weeks

15- 20 minutes

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

40.00 °F39.20 °F

-20 383

👆🏻

Shelf Life

3-4 weeks

How is Cream Cheese and Blue Cheese made?

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