How to make Creme Fraiche and Port de salut Cheese?

Creme Fraiche

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Cultured buttermilk, 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

Not Applicable

1.3 Things you need

Cheesecloth, Glass jar, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

5 minutes

1 hour

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Applicable

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F50.00 °F

-20 383

1.5.2 Shelf Life

3- 5 days

1- 2 Weeks

How is Creme Fraiche and Port de salut Cheese made?

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