How to make Cream Cheese and Caramel?
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Milk, Sugar
Fermentation Agent
Mesophilic bacteria
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Things you need
Bowl, Colander, Large pot, Muslin
2 Bowls, Sauce pan, Stirrer
Preparation Time
2 weeks
15- 20 minutes
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks