How to make Basundi and Port de salut Cheese?

Basundi

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Cardamom, Charoli, Milk, Saffron strands, Sugar

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

Not Applicable

1.3 Things you need

2 Bowls, Sauce pan, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

10- 15 minutes

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

Not Applicable

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F50.00 °F

-20 383

1.5.2 Shelf Life

3- 5 days

1- 2 Weeks

How is Basundi and Port de salut Cheese made?

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