How to make Port de salut Cheese and Clotted cream?

Port de salut Cheese

Clotted cream

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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

Milk, Plain cream

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

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

Bowl, Measuring cup, Microwave oven, Pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F175.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

Up to 3 days

How is Port de salut Cheese and Clotted cream made?

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