Seat of the pants Gouda
Summer is such a busy time for us. Nevertheless. amidst a crazy day off from work, I was still hell-bent on making a Gouda. I took the milk out of the fridge to start to come to temp and did a partial inoculation on one quart while I went into town to run errands, including picking up a 22 quart pot for bigger makes than my standard 2 gallons. Absent any Kazu in my stash, I took Pav's advice on combining an FD type culture with MM100, basing this make loosely on his wacheese Gouda recipe.
11 quarts raw goat milk, five days old and fresher
Brought all milk out of fridge.
Added 3/16 tsp Aroma B to 2 qt fresh, unrefrigerated morning milk.
let all milk set at room temp for 5 hrs.
Combined all milk
Added 1/8 tsp MM100 and brought to 88F
Stand 5 minutes
1/16 tsp dry calf rennet. 5:30pm
Floc at. 5:38 pm 8 min. x3 = 24 min
Cut curd into 1/2 in cubes at 6:02 pm using my crude attempt at Alp's draw method taking 5 min to accomplish
Heal 5 min.
Stir 15 minutes
Remove and reserve 6 cups whey
Replace with 6 c.130F water
Stir 5 min
Repeat 2 more times heating to 102F
Stir 15 min
Rest 5 minutes
Pack curd into cloth lined tomme mold.
Using whey from 2nd and 3rd removal, press under whey using 6 lbs for 10 minutes. Redress. 12 lbs. for 10 min more. Remove cloth. Press naked with 24 lbs under whey for 1 hr and press dry for 4 hrs.
Set in saturated brine 8 hours
Air dry 60 hours
Refrigerate 5 days
And then the waiting begins.
This seemed to be a slightly more involved make than my main go-to recipes, but I enjoyed working on it. I'm happy with the look and smell of this Gouda so far.
I didn't take many pics during the make, and now the camera is flaking out on me, but here are a few. I used a two gallon bucket of honey to set 24 pounds on the mold inside the pot. I really need to build a press. The cheese got a little oblong as it dried since it was resting on a slightly bowed surface, but I still like the look of it.