How to make Port de salut Cheese and Qurut?

Port de salut Cheese

Qurut

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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

Salt, Yogurt

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

few days in sun

1.4.2 Cooking Time

180

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °FNA

-20 383

1.5.2 Shelf Life

1- 2 Weeks

Around 6 months

How is Port de salut Cheese and Qurut made?

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