How to make Amasi and Port de salut Cheese?

Amasi

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

A bit of same from a prior batch, Milk

Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water

1.2.1 Fermentation Agent

Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis

Not Applicable

1.3 Things you need

Container

2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

10- 12 hours

1 hour

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

100.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

1- 2 Weeks

How is Amasi and Port de salut Cheese made?

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