How to make Bulgarian Yogurt and Port de salut Cheese?

Bulgarian Yogurt

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Skim milk, Whole 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

Lactobacillus delbrueckii subsp. bulgaricus

Not Applicable

1.3 Things you need

Bowl, Live cultures

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

1.4 Time Duration

1.4.1 Preparation Time

Unknown

1 hour

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

2- 3 Months

1- 2 Weeks

How is Bulgarian Yogurt and Port de salut Cheese made?

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