How to make Creme Anglaise and Port de salut Cheese?

Creme Anglaise

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Milk, Sugar, Vanilla extract, Yolk

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

Sauce pan, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

5- 10 minutes

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F50.00 °F

-20 383

1.5.2 Shelf Life

2 days

1- 2 Weeks

How is Creme Anglaise and Port de salut Cheese made?

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