How to make Cream Cheese and Soured Milk?
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Lemon, Milk, Vinegar
Fermentation Agent
Mesophilic bacteria
Not Applicable
Things you need
Bowl, Colander, Large pot, Muslin
Container
Preparation Time
2 weeks
5 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature