How to make Port de salut Cheese and Kumis?

Port de salut Cheese

Kumis

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1 How to make

1.1 Serving Size

100

200

1.2 Ingredients

Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water

Mare's milk, Milk, Whey of sheep, goat or cow milk

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

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

Container

1.4 Time Duration

1.4.1 Preparation Time

1 hour

3 to 5 days

1.4.2 Cooking Time

few hours

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F55.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

Unknown

How is Port de salut Cheese and Kumis made?

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