How to make Qurut and Cream Cheese?
Ingredients
Salt, Yogurt
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
Not Applicable
Mesophilic bacteria
Things you need
Container
Bowl, Colander, Large pot, Muslin
Preparation Time
few days in sun
2 weeks
Aging time
Not Available
Not Available
Refrigeration Temperature
Not Available
Shelf Life
Around 6 months
3-4 weeks