Author Topic: My 5th Gouda  (Read 1541 times)

Offline JeffHamm

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My 5th Gouda
« on: August 31, 2013, 06:28:50 PM »
Hi,

Well, after my last attempt at Gouda, which turned into a balloon and floated away, I decided to try again.  It also occurred to me (finally) that the typical milk that I buy is higher fat than protein (3.3 vs 3.2 grams, fat and protein, respectively).  I decided to try increasing the protein, but probably went a bit overboard.  Still, one thing I noticed was that the curd was much stronger (I'm assuming because there would be less homogenized fat, which weakens the curd doesn't it?)  Also, the curds seemed much more stretchy, almost like they wanted to melt, when I was getting them ready to put in the mould.  Anyway, I'm expecting the final cheese to be a bit smaller than usual because there are less solids in the mild (5.2 g/100 mls rathern than 6.5 g/100 ml, but we'll see.  So far, the make has gone pretty well.  Had a brief panic when I couldn't find the follower and it was about time to get the cheese into the mould. 

Anyway, this gouda is targeting only a couple months as I've not had a young gouda in a while.  And, I want to see what happens with the changes in the P:F ratio.  Will post photos after it's brined tomorrow.

- Jeff

Gouda  Sunday, Sept 1st, 2013

Indoor Temp 21 C, overcast, Barometer: med. high pressure
8 litres Homebrand Light Blue (3.7g/100ml protein 1.5g fat/100 ml)
3 litres Budget Dark Blue (3.2g/100 ml protein 3.3g fat/100 ml) final P-F ratio 1.79 : 1 - so, I think this will be quite a hard cheese
2 ice cube buttermilk
1.65 ml calf rennet
½ tsp CaCl (50%)

1)   Warm to 32 C (time 7:14 am Temp 33.5 C)
2)   Add starter (melt cubes)
3)   Ripen 15 min (start time 7:14 finish time 7:23 temp 33.5 C – trying shorter ripening)
4)   Add rennet (time: 7:23:00 floc time 7:40:00 m 17sec 3x multiplier 51m 00s cut time 8:14:00)
5)   Cut into 1 cm cubes
6)   Let stand 10 minutes (start time 8:20 - 8:30 temp ??.? C)
7)   Drain 1/3 whey
8)   Add 80 C water until temp 33.3 C (start time 8:53 finish 8:56 temp 34.5 C – only took 4 cups water)
9)   Rest 20 minutes (start time 8:56 finish time 9:15)
10)   Drain to level of curds
11)   Add 55 C to reach temp 37 C (start time 9:15 end 9:25 temp 37:2 C)
12)   Rest 30 minutes (start time 9:25 finish time  9:55)
13)   Drain whey
14)   Move curds to mold
15)   Press under 10 kg (0.72 PSI) 30 minutes (start time 10:25 finish time 11:05) ;under whey
16)   Flip and redress
17)   Press under 20 kg (1.43 PSI) 1 hour (start time 11:05 finish time 12:05) ; under whey
18)   Flip and redress press (30 kg 2.15 PSI) (start time 12:05 – 5:45 pm)
19)   Flip and redress press (35.2kg 2.53 PSI, start 5:45 – 5:55 am; 1396g, 15.6 x 6.1 cm = 1.20 g/cm3)
20)   Place in saturated brine for 1 hour per lb per inch of height = 7 hours 1 minute (start time 6:15 finish time 1:15; 1354g out of brine, 1.16g/cm3)
21)   Air dry then cave.
« Last Edit: September 02, 2013, 12:39:48 AM by JeffHamm »
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Offline JeffHamm

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Re: My 5th Gouda
« Reply #1 on: September 01, 2013, 01:22:24 PM »
Well, so far so good.  It's come out of the press at 1396g, and a density of 1.20g/cm3, which is pretty typical for my makes.  It's in the brine now, but things don't change too much from brining, but they do a little.  I guess we'll know in a couple of weeks if it's going to blow up again.  Fingers crossed it won't.

- Jeff
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Offline Mike Richards

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Re: My 5th Gouda
« Reply #2 on: September 01, 2013, 04:34:05 PM »
Jeff--I don't remember reading it if so, but were you ever able to identify what caused that one to go all bubbly?  This one looks good.  I hope it stays gas free.
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Offline JeffHamm

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Re: My 5th Gouda
« Reply #3 on: September 01, 2013, 04:55:16 PM »
Hi Mike,

Have no idea how it got contaminated, but something got in.  Will see how this one goes. 

- Jeff
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Offline shotski

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Re: My 5th Gouda
« Reply #4 on: September 01, 2013, 08:33:08 PM »
Very nice looking cheese Jeff. Keep us posted.

Offline JeffHamm

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Re: My 5th Gouda
« Reply #5 on: September 02, 2013, 12:42:31 AM »
Thanks all.  It's out of the brine and now air drying for the next 4 or 5 days, then into the cave.  Now, hopefully no swelling this time around.

- Jeff
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Offline shotski

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Re: My 5th Gouda
« Reply #6 on: September 02, 2013, 01:49:49 PM »
Hey Jeff are you going to wax your gouda or washed rind?

Offline JeffHamm

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Re: My 5th Gouda
« Reply #7 on: September 02, 2013, 03:26:44 PM »
Hi shotski,

I might wax it if it seems to dry out properly.  Otherwise I'll probably just brush it back and may wash it every so often.  I find my cheeses are always wet under the wax if I wax them before a couple months, and I'm planning on eating this around then anyway.

- Jeff
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Offline JeffHamm

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Re: My 5th Gouda
« Reply #8 on: October 14, 2013, 12:39:34 AM »
Just an update.  This one has picked up a wild b.linens and has developed a very orange rind!  It has a weight of 1122g, and height and width of 5.4x14.9 cm, for a density of 1.19 g/cm3.  The shape has gone a bit oval, so the width is a rough average of the wide and narrow dimensions.  The linens are quite pungent, probably the smelliest of the cheeses I've made.  There is a washed rind gouda type, the name of which is escaping me at the moment, so this has transformed into ... that!  I might leave this rind for awhile as it's protecting the cheese quite nicely.  Will probably brush it right back a week or so before opening it, when ever that is.

- Jeff
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Offline Tomer1

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Re: My 5th Gouda
« Reply #9 on: October 15, 2013, 02:21:14 PM »
So it should come out sort of like havarti (washed curd + washed rind with plyable paste)?
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Offline JeffHamm

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Re: My 5th Gouda
« Reply #10 on: October 15, 2013, 07:37:06 PM »
I was thinking Esrom, but I can't recall if Esrom is a washed curd and washed rind. 

- Jeff
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Offline jwalker

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Re: My 5th Gouda
« Reply #11 on: October 16, 2013, 07:42:28 AM »
Maybe Edam , Gouda and Edam are very similar , while Goudas were traditionally waxed , Edam were a washed rind , in fact it is said that , French Mimolette , is a copy of an Edam with cheese mites added to the rind.

The only reason I say this , is that as I am typing this , I am reading Caldwells book and making a 4 gallon Gouda right now , and was just reading up on these cheeses.

Esrom is a washed rind cheese as well.

That one looks good Jeff.
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Offline Boofer

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Re: My 5th Gouda
« Reply #12 on: October 16, 2013, 08:02:50 AM »
I was thinking Esrom, but I can't recall if Esrom is a washed curd and washed rind. 

- Jeff
That's my cue. ;)

Yes, Esrom is both.

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Offline JeffHamm

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Re: My 5th Gouda
« Reply #13 on: October 22, 2013, 12:32:45 AM »
Hi,

The wild b.linens rind on this has been really successful, and behaving itself very well.  Occasional bit of mould shows up which I brush off, but generally pretty low maintenance.  However, I've had some of these rinds go a bit amoniated in the past, and I wanted to avoid that, so I figured it was time to brush this right back.  It's cleaned up very nice.  The past is very pliable feeling, and it has clearly done it's magic and softened this up.  However, tempted though I may be, I've decided to continue aging this.  The photos show the brushing process mid-way, to see the contrast, and after the cleaning is more or less complete.  I'll probably give it some good brushings over the next few days to get any residual paste, but once clean I'll let things redevelop if they so choose.  It's cut back on the smell, which Vanessa is not disappointed about.

- Jeff
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Offline Boofer

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Re: My 5th Gouda
« Reply #14 on: October 22, 2013, 07:58:14 AM »
That's nice. :)

I like the translucent quality.

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