How to make Cream Cheese and Kumis?

Cream Cheese

Kumis

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1 How to make

1.1 Serving Size

100

200

1.2 Ingredients

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

Mare's milk, Milk, Whey of sheep, goat or cow milk

1.2.1 Fermentation Agent

Mesophilic bacteria

Not Applicable

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Container

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

3 to 5 days

1.4.2 Cooking Time

few hours

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F55.00 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

Unknown

How is Cream Cheese and Kumis made?

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