CREAM CHEESEPrabhupada ›Cookbooks›The Hare Krsna Cook Book, ›HKC 1: Basic Cooking Ingredients›HKC 1.2›CREAM CHEESE CREAM CHEESE Allow fresh cream to sour at room temperature. This will take about 2 days. Pour the soured cream into a clean cheesecloth bag and let the liquid drain. Remove solid cream cheese from the bag. Link to this page: https://prabhupadabooks.com/?g=187192 Previous: COTTAGE CHEESE (Panir) Next: CULTURED BUTTERMILK