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How to make Junket and Port de salut Cheese?


How to make Port de salut Cheese and Junket


How to make

Serving Size
100   
100   

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   

Fermentation Agent
Not Applicable   
Not Applicable   

Things you need
Bowl, Shallow dish, Stirrer   
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer   

Time Duration
  
  

Preparation Time
10- 15 minutes   
1 hour   

Cooking Time
90   
30   

Aging time
Not Available   
Not Available   

Storage & Shelf Life
  
  

Refrigeration Temperature
39.20 °F   
19
50.00 °F   
14

Shelf Life
24 months   
1- 2 Weeks   

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Comparison of Types of Soft Cheese

Types of Soft Cheese

Types of Soft Cheese


Comparison of Types of Soft Cheese