How to make Zincica and Cream Cheese?
Ingredients
Sheep Milk
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Mesophilic bacteria
Things you need
Not Applicable
Bowl, Colander, Large pot, Muslin
Preparation Time
2 days
2 weeks
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
10 to 14 days
3-4 weeks