How to make Cream Cheese and Khoa?

Cream Cheese

Khoa

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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

Milk

Fermentation Agent

Mesophilic bacteria

Things you need

Bowl, Colander, Large pot, Muslin

Pan

Time Duration

Preparation Time

2 weeks

1 hour

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

40.00 °F180.00 °F

-20 383

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Shelf Life

3-4 weeks

Up to 3 days

How is Cream Cheese and Khoa made?

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