How to make Filmjolk and Port de salut Cheese?

Filmjolk

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Container

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

1.4 Time Duration

1.4.1 Preparation Time

2 days

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

10 to 14 days

1- 2 Weeks

How is Filmjolk and Port de salut Cheese made?

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