How to make Cream Cheese and Curd?

Cream Cheese

Curd

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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

Milk, Yogurt

1.2.1 Fermentation Agent

Mesophilic bacteria

Lactococcus Bulgaricus, Streptococcus thermophilus

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Large pot, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

3- 4 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

Not Applicable

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

5- 7 days

How is Cream Cheese and Curd made?

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