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Port Salut / Saint Paulin Cheese Making Recipe

  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate

Ingredients

  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1 Packet of C21 Buttermilk Culture or 1/8 tsp MM100 Culture
  • 1/64 tsp C10 Bacteria Linens
  • 1/2 tsp Single Strength Liquid Rennet
  • Salt and Calcium Chloride for a Brine
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • M222 Basket Cheese Mold
  • E28SD Follower for Mold
  • 3 & 10 lb Weight for Pressing
  • Butter Muslin
  • Draining Mat