How to make Junket and Cream Cheese?

Junket

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet

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

Bowl, Shallow dish, Stirrer

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

10- 15 minutes

2 weeks

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F40.00 °F

-20 383

1.5.2 Shelf Life

24 months

3-4 weeks

How is Junket and Cream Cheese made?

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