How to make Zincica and Port de salut Cheese?

Zincica

Port de salut Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Sheep 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

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

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

2 days

1 hour

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

46.40 °F50.00 °F

-20 383

1.5.2 Shelf Life

10 to 14 days

1- 2 Weeks

How is Zincica and Port de salut Cheese made?

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