How to make Port de salut Cheese and Havarti Cheese?
How to make
Serving Size
100
100
Ingredients
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Milk, Rennet, Salt, Water
Fermentation Agent
Not Applicable
Not Available
Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Stirrer
Time Duration
Preparation Time
1 hour
4- 5 hours
Cooking Time
30
90
Aging time
Not Available
3 months
Storage & Shelf Life
Refrigeration Temperature
50.00 °F
14
39.20 °F
19
Shelf Life
1- 2 Weeks
2- 3 weeks
