How to make Cream Cheese and Mursik?

Cream Cheese

Mursik

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Pasteurized cow or goat milk

1.2.1 Fermentation Agent

Mesophilic bacteria

Lactobacillus plantarum

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Dried Gourd

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

2- 3 hours

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

Not Available

2 - 4 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °FNA

-20 383

1.5.2 Shelf Life

3-4 weeks

Around 3 months

How is Cream Cheese and Mursik made?

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