My first Gouda. This will be interesting as the recipe here with be a little of a collaboration of three recipes. Several things I have noticed is the variance of recipes in both pressing times, Ph readings (which I have never used before and pressing times. One detail from many commenters is that the finished cheese is better where a culture mix of a standard acidifier and in this case Saccos’ MO36R, with its mix and a little Floria Danica. So here is my interpretation of a Gouda . Another bit of information that people might find confusing is my measures of culture. I source my cultures from Green Living Australia (GLA) who distribute the Sacco range of cultures and when I say one dose – I mean the miniscule amount of this culture that is sufficient to acidify 10 litres of milk. I also use their mini spoon measures. So for my culture for 10 litres of milk 1 dose = 1/64th teaspoon. If I used the measures mentioned in the recipes I’d be using 80 litres of milk – wahoo !
10 Litres full cream – un-homogenised Maleny Milk – I Love this stuff bit more expensive but worth every cent.
½ Dose of MO36R (same as MM100) – ½ a 1/64th Drop measure
½ Dose Flora Danica – as above
1/8th tsp(Dash) CaCl2
3 ½ mls GLA vege rennet 190 ICU – this flocs in 9-10 minutes. I’ll be using the 3 time multiplier today.
Brine of 1 Kg Salt to 5 litres of water
Un-Chlorinated water heated to 80OC
The morning is cool so keeping the curds at the correct temperature will be paramount today.
Make notes, pictures and other comments throughout the day.