How to make Cream Cheese and Port de salut Cheese?

Cream Cheese

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy 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

Mesophilic bacteria

Not Applicable

1.3 Things you need

Bowl, Colander, Large pot, Muslin

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

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

1- 2 Weeks

How is Cream Cheese and Port de salut Cheese made?

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