How to make Cream Cheese and Khoa?
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
Preparation Time
2 weeks
1 hour
Refrigeration Temperature
Shelf Life
3-4 weeks
Up to 3 days