How to make Pomazankove Maslo and Processed Cheese?

Pomazankove Maslo

Processed 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

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

Bowl, Pan, Stirrer

20- 30 minutes

39.20 °F

1- 2 Weeks

100

Cheese, Cream of Tartar, Gelatin, Milk Powder, Salt

2 Bowls, Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer

2- 3 hours

39.20 °F

3-4 weeks

How is Pomazankove Maslo and Processed Cheese made?

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