How to make Neufchatel Cheese and Port de salut Cheese?

Neufchatel Cheese

Port de salut Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Cow milk, Rennet, Starter culture

2 Bowls, Sauce pan, Stirrer

15- 20 minutes

383.00 °F

2- 3 weeks

100

Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water

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

1 hour

50.00 °F

1- 2 Weeks

How is Neufchatel Cheese and Port de salut Cheese made?

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