How to make Cream Cheese and Ricotta Cheese?

Cream Cheese

Ricotta Cheese

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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

1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar

1.2.1 Fermentation Agent

Mesophilic bacteria

Not Applicable

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Bowl, Cheesecloth, Sauce pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

2- 3 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F99.00 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

1- 2 Weeks

How is Cream Cheese and Ricotta Cheese made?

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