How to make Port de salut Cheese and Viili?

Port de salut Cheese

Viili

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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

Villi culture, Whole milk

1.2.1 Fermentation Agent

Not Applicable

Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides

1.3 Things you need

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

Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate

1.4 Time Duration

1.4.1 Preparation Time

1 hour

24 hours

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

Not Available

Not Applicable

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F64.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

15 days

How is Port de salut Cheese and Viili made?

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