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How to make Mursik and Port de salut Cheese?


How to make Port de salut Cheese and Mursik


How to make

Serving Size
100   
100   

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   

Fermentation Agent
Lactobacillus plantarum   
Not Applicable   

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

Time Duration
  
  

Preparation Time
2- 3 hours   
1 hour   

Cooking Time
Not Applicable   
30   

Aging time
2 - 4 weeks   
Not Available   

Storage & Shelf Life
  
  

Refrigeration Temperature
Not Available   
50.00 °F   
14

Shelf Life
Around 3 months   
1- 2 Weeks   

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