How to make Cream Cheese and Khoa?

Cream Cheese

Khoa

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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

Milk

1.2.1 Fermentation Agent

Mesophilic bacteria

Not Applicable

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Pan

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

1 hour

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F180.00 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

Up to 3 days

How is Cream Cheese and Khoa made?

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