How to make Cream Cheese and Curd?
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Milk, Yogurt
Fermentation Agent
Mesophilic bacteria
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Bowl, Colander, Large pot, Muslin
Large pot, Stirrer
Preparation Time
2 weeks
3- 4 hours
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days