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How to make Cream Cheese and Kumis?
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Cream Cheese
Kumis
How to make Kumis and Cream Cheese
Summary
Calories
Nutrition
Benefits
What is
How to make
All
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
Not Applicable
Things you need
Bowl, Colander, Large pot, Muslin
Container
Time Duration
Preparation Time
2 weeks
3 to 5 days
Cooking Time
30
few hours
Aging time
Not Available
Not Available
Storage & Shelf Life
Refrigeration Temperature
40.00 °F
18
55.00 °F
13
Shelf Life
3-4 weeks
Unknown
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