How to make Port de salut Cheese and Cocoa Butter?

Port de salut Cheese

Cocoa Butter

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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

Cocoa beans, Cold water, Shallow pan, Wooden stirrer & wooden spoon

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

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

Bowl, Coffee grinder, Fan, Hammer, Press, Sieve

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 °F39.20 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

About a year

How is Port de salut Cheese and Cocoa Butter made?

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