Gouda
Gouda
Difficulty: Advanced
Type: Pressed, uncooked
Preparation time: +/- 5 hours
| Ingredients | Whole Milk Ferment (Flora-Danica) Coagulant (Chymax or Naturen) Sea Salt |
|---|
| Dosage | Milk (in litres) | 10 | 100 | 1000 |
|---|---|---|---|---|
| Ferment (pouch) Unit |
0.02 1u |
0.2 10u |
2 100u |
|
| Coagulant (ml) | 2 | 20 | 200 |
| Equipment | Whole Milk Cheese vat Tool for mixing Thermometer pH meter Press or weight to put on top of the moulds Dosing pipet for rennet Moulds (plastic or stainless steel) |
|---|
Preparation
| Fill | Fill the vat with whole milk Pasteurization (optional) Bring the milk to 63°C for 30min. Cool after to 30-32°C. |
|---|---|
| Inoculation | Add the culture. Stir for 5 minutes. Let mature for 30 minutes, stir every 5 minutes. |
| Coagulation | Add the rennet (10 ml/100 litres), stir for 2 minutes. Let it rest for 35-45 mins, the milk should have a gelatinous texture (much like Jello). Do not shake or move the vat during this time. |
| Curd cutting | Cut the curd into 5 to 7 mm cubes. |
| Washing / Scalding | Remove 35-45% of the whey and stir the curd for 15 minutes. Add 25-30% (of initial volume) of hot water at 60°C. The curd temperature should be around 35-38°C. Then stirred the curd for 15 to 30 min. |
| Moulding and Pressing | Remove the major part of whey, squeeze the curd 2-4 kg/cm² for 15-30 min. Cut the curd into large blocks. Press cheese lightly for 20 min, then apply higher pressure (4-6 kg/cm²) for 1-2 h. |
| Salting | The cheese can stay in the mould overnight in cold water. Dip cheese in brine (time depends on size of the cheese). |
| Ripening | Age the cheese in a 10 to 15°C room (and 90% humidity) for 4-8 weeks (young) or 8-17 weeks (mature). |
| Packaging | Wax or vacuum the cheese is recommended. |
Now, if you wish vary the pleasures and put your personal touch, you can change the recipe by adding coloring, flavors and other spices.
Have fun!
