How to make Milk Skin and Port de salut Cheese?
How to make
Serving Size
100
100
Ingredients
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
Not Applicable
1 hour
Cooking Time
15
30
Aging time
Not Applicable
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
50.00 °F
14
Shelf Life
1 Month
1- 2 Weeks
