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How to make Port de salut Cheese and Pomazankove Maslo?


How to make Pomazankove Maslo and Port de salut Cheese


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   
Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour   

Fermentation Agent
Not Applicable   
Not Applicable   

Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer   
Bowl, Pan, Stirrer   

Time Duration
  
  

Preparation Time
1 hour   
20- 30 minutes   

Cooking Time
30   
10   

Aging time
Not Available   
Not Available   

Storage & Shelf Life
  
  

Refrigeration Temperature
50.00 °F   
14
39.20 °F   
19

Shelf Life
1- 2 Weeks   
1- 2 Weeks   

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Comparison of Types of Cheese

Types of Cheese

Types of Cheese


Comparison of Types of Cheese