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How to make Pomazankove Maslo and Cream Cheese?


How to make Cream Cheese and Pomazankove Maslo


How to make

Serving Size
100   
100   

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   

Fermentation Agent
Not Applicable   
Mesophilic bacteria   

Things you need
Bowl, Pan, Stirrer   
Bowl, Colander, Large pot, Muslin   

Time Duration
  
  

Preparation Time
20- 30 minutes   
2 weeks   

Cooking Time
10   
30   

Aging time
Not Available   
Not Available   

Storage & Shelf Life
  
  

Refrigeration Temperature
39.20 °F   
19
40.00 °F   
18

Shelf Life
1- 2 Weeks   
3-4 weeks   

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