How to make Kaymak and Cream Cheese?

Kaymak

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Homogenized Milk, Whipped cream

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

Container, Large pot, Pyrex dish, Shallow pan

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

24 hours

2 weeks

1.4.2 Cooking Time

480

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

5- 7 days

3-4 weeks

How is Kaymak and Cream Cheese made?

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