How to make Cream Cheese and Yogurt?
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Milk, Salt, Vinegar
Fermentation Agent
Mesophilic bacteria
Not Available
Things you need
Bowl, Colander, Large pot, Muslin
Bowl, Pan, Stirrer
Preparation Time
2 weeks
8- 10 hours
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
3- 5 days