How to make Cream Cheese and Cuajada?

Cream Cheese

Cuajada

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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

1/2 litre milk, Sugar

Fermentation Agent

Mesophilic bacteria

Things you need

Bowl, Colander, Large pot, Muslin

Container, Strainer

Time Duration

Preparation Time

2 weeks

1 hour

Cooking Time

few hours

Aging time

Storage & Shelf Life

Refrigeration Temperature

40.00 °F39.20 °F

-20 383

👆🏻

Shelf Life

3-4 weeks

1 Month

How is Cream Cheese and Cuajada made?

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