How to make Cream Cheese and Zincica?

Cream Cheese

Zincica

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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

Sheep Milk

1.2.1 Fermentation Agent

Mesophilic bacteria

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

1.3 Things you need

Bowl, Colander, Large pot, Muslin

Not Applicable

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

2 days

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F46.40 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

10 to 14 days

How is Cream Cheese and Zincica made?

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