How to make Cream Cheese and Cottage Cheese?

Cream Cheese

Cottage Cheese

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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

Few drops of lemon juice, Milk, Rennet, Salt, Vinegar

1.2.1 Fermentation Agent

Mesophilic bacteria

Not Applicable

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Bowl, Cheesecloth, Measuring cup, Muslin, Sauce pan, Strainer, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

30- 40 minutes

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

7- 10 days

How is Cream Cheese and Cottage Cheese made?

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