First gouda, mini batch for testing purposes, .i.e., my new 500g Gouda mold.
Turns out to be a miss on the mold test. Too much curd for the l'il bugger and I didn't want to waste the curd.
Gouda 14/04/06 Gouda 1 4L experiment
4L Farmers whole milk
1.5ml CaCl in 60ml distilled water
2 ice cubes Meso Arom B
1.0ml single strength calf rennet in 60ml distilled water
6:30 left milk to warm to room temp
9:15 temp 20.5C
9:35 added 2 cube Biesa Meso Arom B
9:43 added 1.5ml CaCl, stirred through
9:49 temp 26.8C, waiting for 32.0C
10:00 temp 29.6C
10:07 temp 32.6C, ripen 10-15min
10:22 temp 32.1C, added rennet, stirred up and down 20 secs, started floc timer
10:33 flocc'ed at 10:59 temp 31.5C, cut curd 10:55
10:59 started to cut curd 1cm
11:02 finished cut, temp 32.9C stand for 10min
11:12 removed 1 cup of whey,
11:15 added 80.8C water to bring to 33.6C temp after 1.5cups, 33.6C letting rest for 10min
11:27 removed 1.5L whey, added 55.7C water until 37.0C reached
11:34 reached 37.0C after 750ml, then an add of 250ml
11:37 temp 36.9C, start 10min wait
11:49 temp removed 1.3L whey, added 400ml 55.0C temp 37.8C
11:52 started 30min wait
12:11 temp 36.8C
12:22 transferred curds to mold. Tried gouda mould, but way too small. Used petit Tomme instead, slightly overflowing.
12:37 pressed in pot 15 minutes, kept tipping, moved to press.
That's a 5.5" Tomme mold and after 20 minutes under 15kg and that's all the curd has compressed.