How to make Mursik and Port de salut Cheese?

Mursik

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Pasteurized cow or goat 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

Lactobacillus plantarum

Not Applicable

1.3 Things you need

Dried Gourd

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

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

1 hour

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

2 - 4 weeks

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

NA50.00 °F

-20 383

1.5.2 Shelf Life

Around 3 months

1- 2 Weeks

How is Mursik and Port de salut Cheese made?

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