How to make Cream Cheese and Chaas?
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Milk, Salt
Fermentation Agent
Mesophilic bacteria
-
Things you need
Bowl, Colander, Large pot, Muslin
2 Bowls, Sauce pan, Stirrer
Preparation Time
2 weeks
5- 10 minutes
Refrigeration Temperature
Shelf Life
3-4 weeks
1- 2 Weeks