How to make Port de salut Cheese and Kefir?
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
Kefir seeds, Whole milk
Fermentation Agent
Not Applicable
Not Applicable
Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Glass container with lid, Cheesecloth, Strainer
Time Duration
Preparation Time
1 hour
10- 12 hours
Cooking Time
30
20
Aging time
Not Available
Not Available
Storage & Shelf Life
Refrigeration Temperature
50.00 °F
14
99.00 °F
5
Shelf Life
1- 2 Weeks
2- 3 weeks
