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Kumis
Kumis

Cream Cheese
Cream Cheese



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Kumis
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Cream Cheese

How to make Kumis and Cream Cheese?

1 How to make
1.1 Serving Size
200
100
1.2 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
1.2.1 Fermentation Agent
Not Applicable
Mesophilic bacteria
1.3 Things you need
Container
Bowl, Colander, Large pot, Muslin
1.4 Time Duration
1.4.1 Preparation Time
3 to 5 days
2 weeks
1.4.2 Cooking Time
few hours
30
1.4.3 Aging time
Not Available
Not Available
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
55.00 °F40.00 °F
How to make Frozen Yogurt?
-20 383
1.5.2 Shelf Life
Unknown
3-4 weeks

How is Kumis and Cream Cheese made?

Every one of us would always choose a Dairy product which is easy and simple to make. Having got this notion, dairyproducts.nutriarena.com provides a tool to compare how to make Kumis and Cream Cheese. As we have already seen How to make Kumis? and How to make Cream Cheese? individually, here you can actually compare the way Kumis and Cream Cheese are made. Once you get to know how is Kumis and Cream Cheese made?, you will never choose a grocery store to buy them.And why would you when you can make some delicious Kumis in just few hours minutes. It takes 30 minutes to make Cream Cheese. Get to know a faster cooking recipe out of the two, and also check out all those dairy products that require a Low Cooking Time.