How to make Port de salut Cheese and Buffalo Curd?

Port de salut Cheese

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Curd, Few drops of lemon juice, Milk

1.2.1 Fermentation Agent

Not Applicable

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

1.3 Things you need

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

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

1 hour

Overnight

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

2- 3 weeks

How is Port de salut Cheese and Buffalo Curd made?

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