How to make Cream Cheese and Mursik?
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
Preparation Time
2 weeks
2- 3 hours
Refrigeration Temperature
Shelf Life
3-4 weeks
Around 3 months