How to make Cream Cheese and Cuajada?
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
1/2 litre milk, Sugar
Fermentation Agent
Mesophilic bacteria
Not Applicable
Things you need
Bowl, Colander, Large pot, Muslin
Container, Strainer
Preparation Time
2 weeks
1 hour
Cooking Time
30
few hours
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
1 Month