How to make Milk Powder and Port de salut Cheese?

Milk Powder

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Pasteurized 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

Not Applicable

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

1.4 Time Duration

1.4.1 Preparation Time

Not Available

1 hour

1.4.2 Cooking Time

Not Available

1.4.3 Aging time

Not Applicable

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

2 years

1- 2 Weeks

How is Milk Powder and Port de salut Cheese made?

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