How to make Cream Cheese and Mursik?

Cream Cheese

Mursik

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How to make

Serving Size

100

Ingredients

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

Pasteurized cow or goat milk

Fermentation Agent

Mesophilic bacteria

Lactobacillus plantarum

Things you need

Bowl, Colander, Large pot, Muslin

Dried Gourd

Time Duration

Preparation Time

2 weeks

2- 3 hours

Cooking Time

Aging time

2 - 4 weeks

Storage & Shelf Life

Refrigeration Temperature

40.00 °F39.00 °F

-20 383

👆🏻

Shelf Life

3-4 weeks

Around 3 months

How is Cream Cheese and Mursik made?

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