How to make Cream and Port de salut Cheese?
How to make
Serving Size
100
100
Ingredients
Cold water, Gelatin, Powdered sugar, Shallow pan, Vanilla extract, Whole milk, Wooden stirrer & wooden spoon
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
2 Bowls, Sauce pan, Stirrer
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Time Duration
Preparation Time
2- 3 hours
1 hour
Cooking Time
20
30
Aging time
Not Available
Not Available
Storage & Shelf Life
Refrigeration Temperature
99.00 °F
5
50.00 °F
14
Shelf Life
2- 3 weeks
1- 2 Weeks
