How to make Port de salut Cheese and Bulgarian Yogurt?

Port de salut Cheese

Bulgarian Yogurt

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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

Skim milk, Whole milk

1.2.1 Fermentation Agent

Not Applicable

Lactobacillus delbrueckii subsp. bulgaricus

1.3 Things you need

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

Bowl, Live cultures

1.4 Time Duration

1.4.1 Preparation Time

1 hour

Unknown

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F40.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

2- 3 Months

How is Port de salut Cheese and Bulgarian Yogurt made?

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