How to make Milk Skin and Cream Cheese?

Milk Skin

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Not Applicable

2 weeks

1.4.2 Cooking Time

1.4.3 Aging time

Not Applicable

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F40.00 °F

-20 383

1.5.2 Shelf Life

1 Month

3-4 weeks

How is Milk Skin and Cream Cheese made?

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