How to make Khoa and Cream Cheese?
Ingredients
Milk
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
-
Mesophilic bacteria
Things you need
Pan
Bowl, Colander, Large pot, Muslin
Preparation Time
1 hour
2 weeks
Refrigeration Temperature
Shelf Life
Up to 3 days
3-4 weeks