GOUDA :)

Making some Gouda …

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heating up the milk
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Stirring the curd
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Waxing the Gouda!

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About a week ago Emily and I made Gouda. I believe I told you guys about this, but I figured I would share the pictures. I also got to wax it yesterday which was a lot of fun! Now it just has to age for at least 3 weeks and then I can actually try it! I will share more photos with you guys then and let you know how it taste. I made another batch today. I’m coming to the sad realization that some of the cheese I’m going to start making will still be aging when I leave here 😦 But I still want to keep making cheese, and hopefully when I leave I can get updates on how it comes out! 🙂

Here are the steps for making Gouda:

  1. Heat the milk to 86 degrees F over 15 minutes. Shut off the heat.
  2. Sprinkle starter (1/4 teaspoon Meso II) over the milk and let it sit for 5 minutes to rehydrate (or “waken up”, as it lives in the freezer). Stir in an up and down motion. Then cover the milk to maintain temperature and let it sit for 45 minutes.
  3. Add rennet (1/2 teaspoon liquid rennet diluted in 1/4 cup cool non-chlorinated water) and gently wish for 1 minute. Cover and let sit for 30-45 min., or until curds give a clean break.
  4. maintaining temperature, cut curds (at bottom of whey still in pot) into 1/2 inch pieces and let sit for 5 minutes. Stir for 5 minutes. Let sit for 5 more minutes.
  5. Heat 2 quarts of water to 140 degrees F and maintain that temp. When curds sink to bottom of pot ladle of whey, then add enough of the 140 degree water to make the curds 92 degrees F (start with 2 cups). Gently stir for 10 minutes, then let the curd settle again.
  6. Ladle off enough whey to expose the top of the curd. Then add enough 110 degree F water to make the curd 98 degrees F. Holding the curd at that temperature gently stir for 20 min, or until the curd have shrunk to the size of tiny beans. Then let the curd settle for 10 min.
  7. Line and 8 in. mold with a damp cheese cloth and place it on a drying rack. Warm a colander with hot water and one with a wet cheese cloth. Drain off whey and transfer curd into the colander. Let strain for 5 min. Using your (clean) hands, break off 1 in. pieces/chunks of curd and transfer int the cloth lined mold. Fill the mold with all of the curd. Press the curd into the mold as you go. cover the curd with the cloth and press at 10 lb. for 30 min. Remove the cheese from the mold, flip it, and then press again at 15 lb. for 6-8 hrs.
  8. Make 2 quarts of medium- heavy brine in a non-corrosive container with a lid and cool at 50-55 degrees F. Remove cheese from the mold and cloth. Place in brine and soak at 50-55 degrees F for 8 hrs or overnight.
  9. Remove cheese from the brine and pat dry. Place on a rack and air dry at room temp. for 1-2 days, or until the surface is dry to the touch.
  10. Place on a mat in a ripening box, cover loosely, and age at 50-55 degrees and 85 % humidity for 1 wee, turning daily. Remove any unwanted mold with cheesecloth dampened in a vinegar-salt solution.
  11. Coat the cheese with wax and age at 55 degrees F for 1 month and up to 6 months.

.. And that’s the complicated time-consuming process of making Gouda!!

Cheers,

Farmer Murph

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