How to make Cream Cheese and Junket?

Cream Cheese

Junket

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How to make

Serving Size

100

Ingredients

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet

Fermentation Agent

Mesophilic bacteria

Things you need

Bowl, Colander, Large pot, Muslin

Bowl, Shallow dish, Stirrer

Time Duration

Preparation Time

2 weeks

10- 15 minutes

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

40.00 °F39.20 °F

-20 383

👆🏻

Shelf Life

3-4 weeks

24 months

How is Cream Cheese and Junket made?

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