How to make Port de salut Cheese and Junket?

Port de salut Cheese

Junket

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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

Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

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

Bowl, Shallow dish, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

1 hour

10- 15 minutes

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

24 months

How is Port de salut Cheese and Junket made?

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