How to make Matzoon and Cream Cheese?

Matzoon

Cream Cheese

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1 How to make

1.1 Serving Size

450

100

1.2 Ingredients

1/2 litre milk, Yeast

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

Glass container with lid, Bowl, Microwave oven, Sauce pan, Stirrer

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

2 weeks

1.4.2 Cooking Time

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

Unknown

3-4 weeks

How is Matzoon and Cream Cheese made?

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