How to make Buffalo Curd and Port de salut Cheese?

Buffalo Curd

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Curd, Few drops of lemon juice, 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 lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Not Applicable

1.3 Things you need

Container, Sauce pan

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

1.4 Time Duration

1.4.1 Preparation Time

Overnight

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F50.00 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

1- 2 Weeks

How is Buffalo Curd and Port de salut Cheese made?

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