How to make Cream Cheese and Kaymak?

Cream Cheese

Kaymak

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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

Homogenized Milk, Whipped cream

Fermentation Agent

Mesophilic bacteria

Things you need

Bowl, Colander, Large pot, Muslin

Container, Large pot, Pyrex dish, Shallow pan

Time Duration

Preparation Time

2 weeks

24 hours

Cooking Time

480

Aging time

Storage & Shelf Life

Refrigeration Temperature

40.00 °F39.20 °F

-20 383

👆🏻

Shelf Life

3-4 weeks

5- 7 days

How is Cream Cheese and Kaymak made?

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