How to make Zincica and Cream Cheese?

Zincica

Cream Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Sheep Milk

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

2 days

46.40 °F

10 to 14 days

100

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

Mesophilic bacteria

Bowl, Colander, Large pot, Muslin

2 weeks

40.00 °F

3-4 weeks

How is Zincica and Cream Cheese made?

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