How to make Port de salut Cheese and Mursik?

Port de salut Cheese

Mursik

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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

Pasteurized cow or goat milk

1.2.1 Fermentation Agent

Not Applicable

Lactobacillus plantarum

1.3 Things you need

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

Dried Gourd

1.4 Time Duration

1.4.1 Preparation Time

1 hour

2- 3 hours

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

Not Available

2 - 4 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °FNA

-20 383

1.5.2 Shelf Life

1- 2 Weeks

Around 3 months

How is Port de salut Cheese and Mursik made?

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