How to make Cream Cheese and Kaymak?

Cream Cheese

Kaymak

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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

Homogenized Milk, Whipped cream

1.2.1 Fermentation Agent

Mesophilic bacteria

Not Applicable

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Container, Large pot, Pyrex dish, Shallow pan

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

24 hours

1.4.2 Cooking Time

480

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

5- 7 days

How is Cream Cheese and Kaymak made?

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