How to make Cream Cheese and Buttermilk?

Cream Cheese

Buttermilk

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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

A pinch of Salt, Curd, Milk, Yogurt

Fermentation Agent

Mesophilic bacteria

Lactococcus Lactis

Things you need

Bowl, Colander, Large pot, Muslin

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

7- 10 days

How is Cream Cheese and Buttermilk made?

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