How to make Sheep Milk and Port de salut Cheese?

Sheep Milk

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Not Applicable

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

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

Not Applicable

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

1.4 Time Duration

1.4.1 Preparation Time

Not Applicable

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F50.00 °F

-20 383

1.5.2 Shelf Life

15 days

1- 2 Weeks

How is Sheep Milk and Port de salut Cheese made?

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