How to make Viili and Port de salut Cheese?

Viili

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Villi culture, Whole milk

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

Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides

Not Applicable

1.3 Things you need

Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate

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

1.4 Time Duration

1.4.1 Preparation Time

24 hours

1 hour

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

Not Applicable

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

64.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

15 days

1- 2 Weeks

How is Viili and Port de salut Cheese made?

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