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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
-  
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
-  
-  

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