How to make Cream Cheese and Cuajada?

Cream Cheese

Cuajada

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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

1/2 litre milk, Sugar

1.2.1 Fermentation Agent

Mesophilic bacteria

Not Applicable

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Container, Strainer

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

1 hour

1.4.2 Cooking Time

few hours

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

1 Month

How is Cream Cheese and Cuajada made?

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