How to make Zincica and Cream Cheese?

Zincica

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Sheep Milk

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

1.2.1 Fermentation Agent

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

Mesophilic bacteria

1.3 Things you need

Not Applicable

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

2 days

2 weeks

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

46.40 °F40.00 °F

-20 383

1.5.2 Shelf Life

10 to 14 days

3-4 weeks

How is Zincica and Cream Cheese made?

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