How to make Kumis and Cream Cheese?

Kumis

Cream Cheese

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How to make

Serving Size

200

100

Ingredients

Mare's milk, Milk, Whey of sheep, goat or cow milk

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

Fermentation Agent

Mesophilic bacteria

Things you need

Container

Bowl, Colander, Large pot, Muslin

Time Duration

Preparation Time

3 to 5 days

2 weeks

Cooking Time

few hours

Aging time

Storage & Shelf Life

Refrigeration Temperature

55.00 °F40.00 °F

-20 383

👆🏻

Shelf Life

3-4 weeks

How is Kumis and Cream Cheese made?

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