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How to make Kumis and Port de salut Cheese?


How to make Port de salut Cheese and Kumis


How to make

Serving Size
200   
100   

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   

Fermentation Agent
Not Applicable   
Not Applicable   

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

Time Duration
  
  

Preparation Time
3 to 5 days   
1 hour   

Cooking Time
few hours   
30   

Aging time
Not Available   
Not Available   

Storage & Shelf Life
  
  

Refrigeration Temperature
55.00 °F   
13
50.00 °F   
14

Shelf Life
Unknown   
1- 2 Weeks   

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