How to make Milk Skin and Port de salut Cheese?

Milk Skin

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Not Applicable

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

Not Applicable

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F50.00 °F

-20 383

1.5.2 Shelf Life

1 Month

1- 2 Weeks

How is Milk Skin and Port de salut Cheese made?

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