How to make Neufchatel Cheese and Curd?
Ingredients
Cow milk, Rennet, Starter culture
Milk, Yogurt
Fermentation Agent
-
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Large pot, Stirrer
Preparation Time
15- 20 minutes
3- 4 hours
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days