How to make Cashew Butter and Port de salut Cheese?

Cashew Butter

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

2 cups of Cashew Nuts, Salt, Water

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, Glass jar, Blender, Microwave oven, Sauce pan, Spatula

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

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

99.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

1 Month

1- 2 Weeks

How is Cashew Butter and Port de salut Cheese made?

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