How to make Pomazankove Maslo and Port de salut Cheese?

Pomazankove Maslo

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

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

Bowl, Pan, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

20- 30 minutes

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

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- 2 Weeks

How is Pomazankove Maslo and Port de salut Cheese made?

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