Gouda Cheese Homemade Dutch Recipe 45 Food
GOUDA CHEESE - HOMEMADE DUTCH RECIPE - (4/5)
Provided by MeanJean
Number Of Ingredients 6
Steps:
- Pour 3 and 1/2 gallons of milk into stock pot. Now set the stock pot into a warm water bath. Warm the milk to 85 degrees F or 29 degrees C. Add the mesophilic type III culture or cheese starter culture. Add the annatto colour. Add the rennet, but first mix it in 1/4 of cool water before adding it to the milk. Add calcium chloride if using homo milk from the store. Let the milk sit for 45 minutes until the curd forms. Cut the curds and then gently stir for 10 minutes. Let the curds settle to the bottom of the pot. Wash the curds by pouring off 1/3 of the whey and replacing the whey with water that is at 42 degrees C or 107 degrees F. Stir for 10 minutes. Now pour off 1/2 of the whey and replace the whey with water that is at 42 degrees C or 107 degrees F. Stirring occasionally, let the curds sit in the whey for 20 more minutes. Drain the curds. Place the curds into the cheese press. Apply medium pressure to the cheese. In one hour rewrap the cheese and press with a firmer pressure for overnight. Remove cheese from press and place into a salt brine for 15 hours. Remove from brine and allow to dry. Now apply the cream wax and then the hard wax. Place the cheese in a cool place to age. And then enjoy!
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- Working hygienicallyWhen making cheese, it is important to work hygienically. It doesn’t have to be a surgical operation, but use your healthy mind if you want the cheese to succeed. Get a hairnet (a handkerchief on your head is also super cute and works great), wash and disinfect your hands.Make sure to clean all materials before you start. You can do this by disinfecting all the materials in a solution of chlorine tablets especially for food production.Please note, if you use a cheese net, do not immerse it in a liquid warmer than 35 ° C, because otherwise the net will shrink and will be un-useful.
- Heat the milkHeat the milk to 29 ° C in a pan on the stove, or by heating it au-bain-marie.If you are using raw milk, heat the raw milk at 72 ° C for 15 seconds first. Make sure that you do not allow the temperature to rise further, because the protein in the milk will then denature and the milk is no longer suitable for making cheese.If you don’t have a large pan, heat up the milk and pour it into a hygienically clean bucket. Make sure the milk will not be to warm.
- BriningWhen the cheese comes out from under the press, put it in the brine. The purpose of brining is for the cheese to absorb salt.Make a brine bath by adding 200 grams of salt to 1 liter of water.In this lovely bath you let your cheese swim around for 4 hours. No longer, or else you will end up with too salty cheese. Do not forget to turn the cheese halfway through so both sides can absorb the same amount of salt.
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