How to make Butter and Port de salut Cheese?

Butter

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Plain cream, Whipped cream

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

Bowl, Blender, Strainer

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

1.4 Time Duration

1.4.1 Preparation Time

15- 20 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

40.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

1- 2 Weeks

How is Butter and Port de salut Cheese made?

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