How to make Amasi and Port de salut Cheese?
How to make
Serving Size
100
100
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
Fermentation Agent
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Not Applicable
Things you need
Container
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Time Duration
Preparation Time
10- 12 hours
1 hour
Cooking Time
Not Applicable
30
Aging time
Not Available
Not Available
Storage & Shelf Life
Refrigeration Temperature
100.00 °F
4
50.00 °F
14
Shelf Life
2- 3 weeks
1- 2 Weeks
