How to make Yak Butter and Port de salut Cheese?

Yak Butter

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Yak 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

Not Available

Not Applicable

1.3 Things you need

Tall wooden churn, Wooden Paddle

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

1.4 Time Duration

1.4.1 Preparation Time

Not Available

1 hour

1.4.2 Cooking Time

1.4.3 Aging time

24 hours

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

NA50.00 °F

-20 383

1.5.2 Shelf Life

About a year

1- 2 Weeks

How is Yak Butter and Port de salut Cheese made?

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