How to make Cream Cheese and Junket?

Cream Cheese

Junket

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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

Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet

1.2.1 Fermentation Agent

Mesophilic bacteria

Not Applicable

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Bowl, Shallow dish, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

10- 15 minutes

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

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

24 months

How is Cream Cheese and Junket made?

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