How to make Strained Yogurt and Cream Cheese?

Strained Yogurt

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Pasteurized Milk, Yogurt, Yogurt Culture

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

2 Bowls, Cheesecloth, Container, Live cultures, Stirrer, Strainer

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

24-36 hours

2 weeks

1.4.2 Cooking Time

Unknown

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 Strained Yogurt and Cream Cheese made?

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