How to make Cuajada and Cream Cheese?
Ingredients
1/2 litre milk, Sugar
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
-
Mesophilic bacteria
Things you need
Container, Strainer
Bowl, Colander, Large pot, Muslin
Preparation Time
1 hour
2 weeks
Cooking Time
few hours
30
Refrigeration Temperature
Shelf Life
1 Month
3-4 weeks