How to make Cream Cheese and Cashew Butter?

Cream Cheese

Cashew Butter

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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

2 cups of Cashew Nuts, Salt, Water

1.2.1 Fermentation Agent

Mesophilic bacteria

Not Applicable

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Bowl, Glass jar, Blender, Microwave oven, Sauce pan, Spatula

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

2- 3 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F99.00 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

1 Month

How is Cream Cheese and Cashew Butter made?

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