How to make Port de salut Cheese and Yak Butter?

Port de salut Cheese

Yak Butter

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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

Yak milk

1.2.1 Fermentation Agent

Not Applicable

Not Available

1.3 Things you need

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

Tall wooden churn, Wooden Paddle

1.4 Time Duration

1.4.1 Preparation Time

1 hour

Not Available

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

24 hours

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °FNA

-20 383

1.5.2 Shelf Life

1- 2 Weeks

About a year

How is Port de salut Cheese and Yak Butter made?

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