How to make Junket and Port de salut Cheese?

Junket

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet

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

Bowl, Shallow dish, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

10- 15 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

24 months

1- 2 Weeks

How is Junket and Port de salut Cheese made?

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