How to make Evaporated Milk and Port de salut Cheese?

Evaporated Milk

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Pasteurized Milk

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

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 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

About a year

1- 2 Weeks

How is Evaporated Milk and Port de salut Cheese made?

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