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How to make Viili and Port de salut Cheese?


How to make Port de salut Cheese and Viili


How to make

Serving Size
100   
100   

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   

Fermentation Agent
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides   
Not Applicable   

Things you need
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate   
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer   

Time Duration
  
  

Preparation Time
24 hours   
1 hour   

Cooking Time
Not Applicable   
30   

Aging time
Not Applicable   
Not Available   

Storage & Shelf Life
  
  

Refrigeration Temperature
64.00 °F   
12
50.00 °F   
14

Shelf Life
15 days   
1- 2 Weeks   

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