How to make Cream Cheese and Kumis?

Cream Cheese

Kumis

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How to make

Serving Size

100

200

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

Fermentation Agent

Mesophilic bacteria

Things you need

Bowl, Colander, Large pot, Muslin

Container

Time Duration

Preparation Time

2 weeks

3 to 5 days

Cooking Time

few hours

Aging time

Storage & Shelf Life

Refrigeration Temperature

40.00 °F55.00 °F

-20 383

👆🏻

Shelf Life

3-4 weeks

How is Cream Cheese and Kumis made?

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