How to make Port de salut Cheese and Kefir?

Port de salut Cheese

Kefir

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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

Kefir seeds, Whole milk

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

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

Glass container with lid, Cheesecloth, Strainer

1.4 Time Duration

1.4.1 Preparation Time

1 hour

10- 12 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F99.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

2- 3 weeks

How is Port de salut Cheese and Kefir made?

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