How to make Gjetost Cheese and Cream Cheese?

Gjetost Cheese

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Shallow pan, Wooden stirrer & wooden spoon

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

1.2.1 Fermentation Agent

Not Applicable

Mesophilic bacteria

1.3 Things you need

2 Bowls, Sauce pan, Stirrer

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

15- 20 minutes

2 weeks

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

383.00 °F40.00 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

3-4 weeks

How is Gjetost Cheese and Cream Cheese made?

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