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How to make Clotted cream and Port de salut Cheese?


How to make Port de salut Cheese and Clotted cream


How to make

Serving Size
100   
100   

Ingredients
Milk, Plain cream   
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water   

Fermentation Agent
Not Applicable   
Not Applicable   

Things you need
Bowl, Measuring cup, Microwave oven, Pan, Stirrer   
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer   

Time Duration
  
  

Preparation Time
1 hour   
1 hour   

Cooking Time
5   
30   

Aging time
Not Available   
Not Available   

Storage & Shelf Life
  
  

Refrigeration Temperature
175.00 °F   
3
50.00 °F   
14

Shelf Life
Up to 3 days   
1- 2 Weeks   

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Comparison of High Calorie Dairy Products

High Calorie Dairy Products

High Calorie Dairy Products


Comparison of High Calorie Dairy Products