How to make Yogurt and Cream Cheese?
Ingredients
Milk, Salt, Vinegar
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
-
Mesophilic bacteria
Things you need
Bowl, Pan, Stirrer
Bowl, Colander, Large pot, Muslin
Preparation Time
8- 10 hours
2 weeks
Refrigeration Temperature
Shelf Life
3- 5 days
3-4 weeks