How to make Qurut and Port de salut Cheese?
Ingredients
Salt, Yogurt
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Fermentation Agent
Not Applicable
Not Applicable
Things you need
Container
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Preparation Time
few days in sun
1 hour
Aging time
Not Available
Not Available
Refrigeration Temperature
Not Available
Shelf Life
Around 6 months
1- 2 Weeks