How to make Kumis and Port de salut Cheese?

Kumis

Port de salut Cheese

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1 How to make

1.1 Serving Size

200

100

1.2 Ingredients

Mare's milk, Milk, Whey of sheep, goat or cow 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

3 to 5 days

1 hour

1.4.2 Cooking Time

few hours

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

55.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

Unknown

1- 2 Weeks

How is Kumis and Port de salut Cheese made?

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