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How to make Junket and Cream Cheese?


How to make Cream Cheese and Junket


How to make

Serving Size
100   
100   

Ingredients
Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet   
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream   

Fermentation Agent
Not Applicable   
Mesophilic bacteria   

Things you need
Bowl, Shallow dish, Stirrer   
Bowl, Colander, Large pot, Muslin   

Time Duration
  
  

Preparation Time
10- 15 minutes   
2 weeks   

Cooking Time
90   
30   

Aging time
Not Available   
Not Available   

Storage & Shelf Life
  
  

Refrigeration Temperature
39.20 °F   
19
40.00 °F   
18

Shelf Life
24 months   
3-4 weeks   

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Comparison of Types of Soft Cheese

Types of Soft Cheese

Types of Soft Cheese


Comparison of Types of Soft Cheese