Author Topic: Gouda - fat content of milk  (Read 195 times)

Offline bgreen

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Gouda - fat content of milk
« on: November 07, 2013, 06:30:29 PM »
Hi all

Just about to start my next Gouda using this recipe....  Thanks Pav

http://wacheese.com/index.php?option=com_content&view=article&id=81:gouda-washed-curd-howto&catid=43:moderate-cook-temp&Itemid=66

The recipe states:
Quote
•The final fat in dry matter corresponds to a protein-to-fat ratio of about 1.05-1.1. This means for home cheesemaking 2% milk does not have enough fat and raw or whole milk has too much fat. The appropriate fat content if you cannot figure out protein-to-fat ratio is about 2.5%-2.8% fat. This means using skimmed milk or combining 2% and whole milk to achieve a traditional Gouda style


So if i wanting to get the right % would i just use 6 litres of raw milk(4%) and 6 litres of low fat(1%)?

And would using low fat milk significantly lower the yield?

Sorry if that's basic... but thought better to ask... cheers Bruce


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Online linuxboy

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Re: Gouda - fat content of milk
« Reply #1 on: November 07, 2013, 07:08:45 PM »
You can make a fuller fat gouda if you want. It works fine, but you do tend to lose some excess fat during the wash. If you want to follow commercial standard, yes, that's about right for the milk mix. Low fat milk alone would reduce the yield, yes. Otherwise, no, provided the milk is good quality with high protein. yield is about components, which are protein and fat
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Offline bgreen

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Re: Gouda - fat content of milk
« Reply #2 on: November 11, 2013, 02:36:20 PM »
Thanks again LB... cheers Bruce