How to make Mursik and Cream Cheese?

Mursik

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Pasteurized cow or goat milk

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

1.2.1 Fermentation Agent

Lactobacillus plantarum

Mesophilic bacteria

1.3 Things you need

Dried Gourd

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

2 weeks

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

2 - 4 weeks

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

NA40.00 °F

-20 383

1.5.2 Shelf Life

Around 3 months

3-4 weeks

How is Mursik and Cream Cheese made?

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