How to make Cream Cheese and Matzoon?

Cream Cheese

Matzoon

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How to make

Serving Size

100

450

Ingredients

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

1/2 litre milk, Yeast

Fermentation Agent

Mesophilic bacteria

Things you need

Bowl, Colander, Large pot, Muslin

Glass container with lid, Bowl, Microwave oven, Sauce pan, Stirrer

Time Duration

Preparation Time

2 weeks

3- 4 hours

Cooking Time

Aging time

Storage & Shelf Life

Refrigeration Temperature

40.00 °F39.20 °F

-20 383

👆🏻

Shelf Life

3-4 weeks

How is Cream Cheese and Matzoon made?

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