How to make Smetana and Port de salut Cheese?

Smetana

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Pasteurized Heavy Cream, Yogurt

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

Bowl

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

1.4 Time Duration

1.4.1 Preparation Time

24-36 hours

1 hour

1.4.2 Cooking Time

Not Applicable

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

10 to 14 days

1- 2 Weeks

How is Smetana and Port de salut Cheese made?

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