Hi im new to cheese making... made a farm cheese a few weeks ago and kinda want to get into it... have my eye on a port salute. but finding a how to or recipes on the net. well i cant wait to learn more and hope to be in the cheese soon lol
Tom
Welcome Weavefish. You will find lots of helpful people here. This site is what made the difference for me in terms of making successful cheeses. What part of the world do you hail from?
Zinger
Washington state USA, yea had lil luck finding good cheese info so i figured i needed to join up :)
Welcome Weavefish!
This is posted here somewhere. I haven't tried it yet but I'll bet it's a good one.
Port Salut - Classic - from linuxboy (Cheese forum)
The classic port salut is closer to 3-3.5% fat. 2-2.5% will give you a slightly lower yield, but similar flavor profile. If you pay close attention to aging, you should get a very similar cheese. Follow the flocculation multiplier and RH or the cheese will be more dry than you want.
This is the industrial recipe:
1) Pasteurize at 165F for 30 secs. (can skip if you want)
2) Cool to 95F for renneting.
3) Add CaCl2 if desired (skip with summer milk, should be fine as is)
4) Add Choozit TA 60 and Choozit Alp, equal parts according to manufacturer guidelines. Should be .85 DCU each for 17 l.
5) Ripen 30 mins.
6) Add rennet. Flocculation should happen at 12-20 mins. Use 3X multiplier. Cut to pea/hazelnut size.
7) Drain 30% of the whey (5 l or so). Ph should be 6.4-6.45
Add hot (140F) water (10-15% volume, which in this case is about 2 liters). Raise total temp to around 100F in 12-20 mins.
9) Press under whey with 2x own weight (meaning, weight should be about 10 lbs for 17 l). Ph should be 5.4, then brine.
10) Brine shouldn't be fully saturated, more around 18-20%. Not sure of the duration, probably 2-4 hours per lb. ph after brine should be 5.2
11) Dry at 90% humidity at 60F for 24 hours.
12) Spray b linens on days 1, 3, 7, and 10. Age at 90% RH, 60F. Brush off rind flora after 2 weeks and wash to get a cleaner rind.
13) Ripen for a few days at 70% RH to dry the rind a bit. Package.
14) Cure at 40F for 2-3 weeks.
hmmm think im gonna have to study up... its all sounding German to me lol
Hello weavefish, welcome!
Yep the cheese making language also looked greek to me at first.
Port Salut is a Washed Curd and Washed Rind type of cheese, some info here including many other names for it (http://www.cheeseforum.org/Cheese/Port_Salut/Port_Salut.htm). It's a fairly complicated, probably better to start with something simpler and work your way up to it.
To find more info on that cheese probably easier to search the forum for "Port Salut" either the whole forum or just the Washed Rind Board. Also, there is a How To use the Search Tool in the FAQ Board.
Have fun!
i just might start slow.... but! then again diving into the deep end has always been a joy of mine >:D.... nothing like trial and error :o
I here ya WF. My 1st cheese was mozzarella my econd was cheddar. There's was no one around back then to tell me otherwise. ;D
Welcome to the forum!