How to make Neufchatel Cheese and Zincica?

Neufchatel Cheese

Zincica

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Cow milk, Rennet, Starter culture

2 Bowls, Sauce pan, Stirrer

15- 20 minutes

383.00 °F

2- 3 weeks

100

Sheep Milk

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

2 days

46.40 °F

10 to 14 days

How is Neufchatel Cheese and Zincica made?

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