How to make Clotted cream and Port de salut Cheese?

Clotted cream

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Milk, Plain 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, Measuring cup, Microwave oven, Pan, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

175.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

Up to 3 days

1- 2 Weeks

How is Clotted cream and Port de salut Cheese made?

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