How to make Filled Milk and Port de salut Cheese?

Filled Milk

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Skim milk, Vegetable Oil

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

Unknown

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

1.4 Time Duration

1.4.1 Preparation Time

Not Defined

1 hour

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

383.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

Unknown

1- 2 Weeks

How is Filled Milk and Port de salut Cheese made?

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