How to make Cream Cheese and Buffalo Curd?

Cream Cheese

Buffalo Curd

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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

Curd, Few drops of lemon juice, Milk

1.2.1 Fermentation Agent

Mesophilic bacteria

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

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

Overnight

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

2- 3 weeks

How is Cream Cheese and Buffalo Curd made?

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