How to make Cream Cheese and Evaporated Milk?
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Pasteurized Milk
Fermentation Agent
Mesophilic bacteria
Not Applicable
Things you need
Bowl, Colander, Large pot, Muslin
Sauce pan
Preparation Time
2 weeks
5- 10 minutes
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
3-4 weeks
About a year