How to make Cream Cheese and Zincica?
Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Sheep Milk
Fermentation Agent
Mesophilic bacteria
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Bowl, Colander, Large pot, Muslin
Not Applicable
Preparation Time
2 weeks
2 days
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
10 to 14 days