How to make Pomazankove Maslo and Cream Cheese?

Pomazankove Maslo

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

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

Bowl, Pan, Stirrer

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

20- 30 minutes

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

1- 2 Weeks

3-4 weeks

How is Pomazankove Maslo and Cream Cheese made?

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