How to make Port Salut Style Cheese (aka St Paulin or Oka)

we'll get a code notes today we're going to be making Port Salut well Port Salut is a washed-rind washed curd cheese and it uses brevibacterium linens to create an orange colored rind over the top and it will smell a bit when ageing this is my first try at Port Salut it also is known that has cousins so cousins of Port Salut are things like st. pollen or sampling and ochre which is another variety of this type of cheese so sit back and chill me and learn how to make Port Salut so the ingredients for this cheese is 10 liters of 10 quarts of cow's milk and a 1/4 of a teaspoon of mesophyll of culture an eighth of a teaspoon of Brady bacterium lemons 3/4 of a teaspoon of calcium chloride in quarter of a cup of water 3/4 of a teaspoon of liquid rennet and quarter of a cup whole non-chlorinated water and an 18% brine solution so once you've got your milk on the pot you can see there I've got a little bit of cream floating on the top so I'm just going to gently whisk that in this distributes the cream any solid dish sort of cream back into the milk so once that's done bring the temperature of the milk up to 32 degrees Celsius or 90 Fahrenheit and then turn the heat off now that milk will keep its temperature for quite a while so first thing we're going to add in is the starter cultures so I'm using a mad Mille mesophilic culture now because each sachet only holds an eighth of a teaspoon I'm using two sachets spring let in [Music] it was a bit stuck in the bottom so just like not /i there that's one in and another one [Music] [Music] then sprinkle raced over the top there [Music] okay so the next thing we add in is the brevibacterium linens now this is a red mold it's not a mold of the bacteria and this causes an orange smear all over the cheese it is taking my spoon out because we'll leave that for next week there's a burpee bacterium Linens so this is an eighth of a teaspoon is pouring that over the top so we're going to let that rehydrate now just take them down and put the lid on as I said we're going to rehydrate that for five minutes so five minutes later we're going to give it a quick stir so this is about a minutes worth of steering sped up let's check the temperature again it's crept up a little bit so I'm going to move it off the the heat profile lid on so you allow that to arrive and I want to get an enemy hotter because there's still steam coming out of the bottom pan there that I'm using so we're going to let the cultures do their stuff and ripen and acidify the milk for one hour so an hour later I had to pop it back onto the double boiler thing I'm using just to keep it warm the temperature drop down a little bit but we're back at 32 degrees Celsius now here we are so I'm going to add in the calcium chloride just stir that before we pour in make sure the milks moving gently so pour in a our calcium chloride in a sec again must have been having some technical difficulties it anyway so are pouring the calcium fluoride and give that a stir for about a minute just make sure that's well mixed through the calcium chloride adds back some more soluble calcium that has been removed removed with the weakened during the pasteurization process so this is pasteurized milk but it is unhomogenized so it's cream line milk the cream flows to the top as you sort of start there okay we're going to add in the ran up now all that while the milk is moving more and stir this for no more than one minute or the Reynold start set actually start breaking the proteins not a top to bottom stir they're getting the ramp will mix through the milk [Music] here we go that's all we need [Music] and then we're going to cover that and allow that to set the milk for 40 minutes when Siri works if she goes okay so 40 minutes 40 minutes later we're now going to uncover and we're going to check for a clean break so I'm topping my pinkie in there and see if the milk splits it does a little bit sloppy there we'll just test it with a knife I could have let this sit for about another five minutes but it didn't affect the end product so just check that a knife nice clean split bubbly if that's fine [Music] okay so we're going to cut the curd now [Music] so get my curd cutter so this just does the horizontal cuts for me so it's one point two five centimeter or quarter and a half sorry half inch cubes so let's just sped that up makes a little bit faster but you can see there the doing being doing it the cuts one way and then cut up them the other way there and then we'll have nice lovely cute little cubes of convered and the other way to do it if you haven't got a code cutter is to cut them at 45-degree angle all around and then you'll have the same effect so we're going to cover that and we're going to let those cubes of curd heal for five minutes so five minutes later we're going to start stirring the cubes of curds very gently to start with silicon up when we put the spoon and we're just going to lift kind of lift the curds very gently to start with I'm going to stir for five minutes initially as you can see just lifting the curds there to start with if there's any really big chunks just cut from the edge of the spoon you know so we do this five minutes so you can see they shrunk a little bit there there were a few big chunks that I had to cut up so now we're going to allow the curds to rest then let those rest for ten minutes and some other way we'll get expelled Lee [Music] executes the blurriness I can end the meanwhile we're going to heat up about six liters of water to sixty degree Celsius or 140 Fahrenheit this is going to be used to wash the curds this reduces the overall acidity of the final cheese [Music] I'm going to remove it down to just above the level of the Kurds a good trick here is to use a sieve i sanitized earlier and a ladle now why you don't get an airstrike it's occurred when you're draining it out [Music] so just labeling this first batch and you can just see the curds there now [Music] okay I want to go much further than that [Music] okay so now we're going to add water to that that warm water we had to replace the you removed way so we're going back up to the same level and you can actually see on the pot there there's a bit of a a cream line or a little bit of fat from the milk from before so I know exactly where to go up to so I'm not using the whole six litres so just pack up to the same level there we go and the target temperature should be about 33 degrees Celsius because the water will warm the Kurds up a little bit so that's a 92 Fahrenheit as one so I found my temperature of my curves was a little bit on the high side so one side stood all that true it went down to about 35 so I had a little bit of cold water out of shot but it did cool down over the this staring period is next staring period so not too much of a drama if it's a couple of degrees higher than what it should be [Music] okay so the temperature was dropping a lot of time so too much to worry about there we're going to stir all these that we're not exactly washing the curd it's called and we're still for ten minutes so actually lowering the acidity of the curds so do that for ten minutes so 10 minutes later you can see it's shrunk quite considerably and the color of that water has actually changed to the same color as way because we're actually washing some more way out of the curds as well and again apologies for the blurriness I'm having a few technical problems with my camera so we're going to let that rest for 10 minutes now they'll sit back down to the bottom again don't forget to cover it okay so in the meanwhile I'm heating other 6 liters of water to 45 Celsius this time that's 113 Fahrenheit so we're going to drain off the way again to the level of the curds or just above it just until you can see them that's all [Music] [Music] now you wouldn't be able to use this way for say making ricotta because you've diluted the the proteins in the way so it's good for watering the garden that sort of thing now you can just see the curds there now underneath the underneath the sieve so replace that way with water again and back up to the same level as what the way was originally I was taking too long so I just brought it in nice and easy okay we're going to give that a good stir and then the target temperature of the way should be about 37 so mine was once again a wall probably a centigrade higher once it was all stirred through that's okay says 98 Fahrenheit it could have had a little bit of cold water here but it cooled down pretty quickly anyway because it wasn't on a double boiler or anything like that so we're going to wash these curds or stir for another 10 minutes [Music] there we go so nice gentle steering then you'll see that the Kurds will shrink a fair bit during this final wash there we go so you can see should be in it there we go look out small layer remember the size of our a baked bean or probably a little bit smaller than that actually so we're going to let this settle again just so the curds sink down so it's easier to drain the way off so do that for 10 minutes so once again we're going to level off the the way down to the level of the curds but we're not washing again this time just getting rid of that why water reason they're just about yellow water [Music] so we're trying to get as much Y as we can off it just makes it easy to pour into the mold in a minute here we go [Music] [Music] that sieve is very useful for not wasting any other way anyway so we take it over the sink now where I've got a cheese cloth lined cheese mold or basket because I'm using 165 millimeters which is 6 inches across and so there it's about 17 centimeters tall which is very six and a half inches over a bit more ok so just gently pop that into the basket make sure you get it all in there this is obviously with clean hands or wash my hands out of shot spray them with vinegar so any mold or yeast infection into the cheese go okay so we're just going to put the cheesecloth over and then put the follower on top we've got a gentle squeeze in there a little bit of while coming up I'm going to move it over to the draining part of the sink where I've got my cheese press setup I'm going to press that out five kilograms or 11 pounds for 30 minutes so this is a very light pressing initially just to help the cheese to form into the the right shape that we need so we're doing too many turns on them and the press [Music] so put the spring down about quarter of the way down sir now had to readjust it because of the curds compress clock it easily so you have to keep retightening it probably about every 10 minutes during this initial 30 minutes pressing and the way is running off clear so it's very good so on you're not over pressing the cheese and this initial pressing the travel the basket is kind of slipping their heels compressing all time anyway I came back a few times out of shop you know so 30 minutes later I'm going to remove it from the press and the basket and we're going to take it out of the cloth and turn it over and be very gentle at this stage something just formed bits on the top there get too hot change my jumper if you didn't notice took that off okay so pop the cheese back in the basket fold a bit of cloth over the top of the follower on top I'm going to press at 12 kilograms or twenty six point five pounds for 12 hours or overnight so now I finish this at about 6:00 in the afternoon so I took it over press the next day about seven so is about 13 hours for me it's no big deal and has compressed down quite a bit we're going to remove the cheese from the press and the basket because this cheese was a little bit bigger than the normal Jesus I had I opted to make up four liters of saturated brine this time see that silver pot devil to them a second before we do that you can see there's some excess on the top there because this is going to be a wash rind cheese and we don't want those little bits sitting there so we're going to cut those off with a sharp knife just trim it around the edges so this is any achieve escape to the follower basically [Music] to vary taste testers enjoyed these little bits sampling the cheese quarterly without any salt and that wasn't quite for me anyway so trim those bits off and then we're going to pop the cheese into the brine so this brine is room temperature and in an outhouse at the moment that was about 18 degrees because it was floating quite high you just sprinkle some salt over the top and you'll see that in a minute a little bit so I'm going to brine that for eight hours a little bit of salt on tops is Chi saw non-iodized salt it's all you need there it's a bit of a sprinkle on top then at four hour mark we're just going to flip that over that proper weight on its own these teas get inside okay so we take it out after the eight hours I'm going to add right for 12 hours only it still needs to be fairly moist since the wash fine so after the 12 hours going to place in your ripening box and we're going to mature that at 13 degrees Celsius or 55 Fahrenheit and turning daily or the first week okay so after a week of ripening in your cheese fridge we're going to make up a bacterial wash using half cup of boiled cooled cooled board water 1 teaspoon of salt and 160 fourth of a teaspoon of pretty bacteria linens which is I remember rightly a drop on my very tiny little measuring spoons anyway there's a teaspoon of salt 1/2 a cup of water and we give that a good stir until that dissolve takes a little bit of time this is called a simple brine solution at the moment until we add in the the bacteria the red mold bacteria [Music] staring staring staring takes a long time just hope a teaspoon of salt obviously anyway so once all of the crystals have dissolved there we go finally okay we will rip out our mini measuring spoons and we measure out one sixty fourth of a teaspoon of brevibacterium linens there we go I got my act together remembering of these cultures something between uses I've stored in the freezer at minus 18 Celsius and I so that's enough it's only tiny little bit to give it a stir to until you see most of that dissolved which it does [Music] takes a little while okay so what we're going to do now is we're going to get some cling wrap plastic wrap whatever you want to call it and we're going to cover that little jug there I'm going to allow the bacteria to develop for 12 hours let them grow breed and multiply excellent so now we grab our cheese well there's later you can see it sir as I've been flipping it and the lights got a bit of a bulge on sides but apparently that's natural for this sort of cheese so we're going to wash the cheese all over with and bacterial wash so I this is am I'm using a Chuck swipe here that I boiled so there's nothing on it no one detergent or anything like that so that was a clean one fresh out of a packet anyway so we give the cheese a good wipe inspect it for any fluff or dust or anything like that which is dunking our cloth into the solution and just give it a good wipe over now I noticed it was a little a little bit of fluff or dust that was underneath so I gave it a good rub there [Music] we don't have to be as Extreme as me here just a simple wipe over once will be fine anyway so we're going to make sure that's up above the other way and we pop it back in our ripening box and pop it back in our cheese cave at the 13 degrees Celsius 55 Fahrenheit so in two days time we're going to wash it again with the bacterial wash and that's the last time you actually wash it with the bacteria would anyway over to Gavin so an interesting cheese I reckon I'm going to wash it one more time with the brevibacterium linens solution that will be tomorrow the next day and then after that it'll be washing twice a week so just with a normal simple brine solution to wash the cheese and make sure that the the the rind develops and you get that bloomie rind that's not blue me Ryan so the red smear all over the cheese now to a bit of a variation what you can also do you can also use beer you can also wash the rind after with a little bit of solvent at times amount of salt you can also use white wine is another great liquid or beverage too to wash your cheese with and apple cider is another one so I've actually got some dark home brewed beer so later on probably after about 2 or 3 weeks I'm going to start to wash the rind with the beer to get a different sort of color and different flavor every couple of times a week we'll see how that goes so this cheese will take six weeks to ripen between 6 weeks for a mild cheese and up to 2 months for a fairly strong cheese even longer if you want to really smelly the flavor profile it'll be a creamy paste anyway we'll see that in a future video so you'll see me doing the the ripening and all that sort of stuff pretty difficult to produce videos with this type of cheese to do it from start all the way through to finish so if you want to make this cheese at home we have a kits and supplies at little bring workshops combo you also don't forget to subscribe to the channel and check out some of our other videos our for cheese making at home thanks for watching curd nerds and we'll see you next time

Channel: Gavin Webber

Views: 53,049

Keywords: St Paulin, Smear ripened cheese, Port Salut, Brevibacterium Linens, Washed curd cheese, cheese, Gavin Webber, Oka, how to make cheese, Mesophilic culture, cheesemaking, Cheeseman, Cheese making at home, Little Green Workshops, Washed rind cheese, cheese making

Id: OTxQo5fnScQ

Length: 29min 52sec (1792 seconds)

Published: Sun Aug 20 2017