How to make Port de salut Cheese and Yak Butter?

Port de salut Cheese

Yak Butter

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water

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

1 hour

50.00 °F

1- 2 Weeks

100

Yak milk

Tall wooden churn, Wooden Paddle

24 hours

50.00 °F

About a year

How is Port de salut Cheese and Yak Butter made?

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