Author Topic: Spoons' 2014-04-05 Gouda  (Read 1659 times)

Spoons

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Spoons' 2014-04-05 Gouda
« on: August 17, 2014, 03:02:27 PM »
I opened a 4.5 month old gouda yesterday. Everything about it (texture, taste, moisture, salt, flexibility, meltability) is spot on! According to my notes, I overpressed by about 0.02 PH, so I kind of caught it on time.

This is my standard make, except for one attention to detail I tried on this one. It seems to have worked (see bellow).

Milk 14 days from expiration @ 1.1 P:F Ratio
17.7 litres

Millk PH 6.74
Added annato 12 drops
Start @ 87F
1/4 tsp MM100 + 1/4 tsp Aroma B
Ripen 30 mins
3/4 tsp CaCl2
3/4 tsp calf rennet
x3 floc = 46 minutes
cut 1/2"
Whey PH 6.62
stir 15 mins and settle 5 mins
drain 5.7 litres (1/3 original milk content)
add 134F water until 95F in 5 minutes, stirring continually
stir another 5 mins
add 134F water until 100F in 5 minutes
Stir at 100F for another 40 minutes
Whey PH 6.52
drain to 3" above curd level (not much of a drain)
Now here's what I did something new: I read that for a pre-press under whey to work properly to avoid excessive eye formation, the curds must not get out of the whey for even a few seconds. So I meticulously scooped most of the curds into the mould while under whey. Only te last 3 scoops of curd got out of the whey for a second or two.
press under whey 5lbs for 15 minutes
6 additional presses from 1PSI to 3.7 PSI in 3.5 hours
Whey PH 5.38, Curd PH 5.18 (just a tad too low)
weight 2,044g
Brined at 12C in 22% brine for 15.5 hours (flipped half way)
dried 2 days at 12C, RH average 76%
cream coated and aged 3 weeks at 10C, RH average 82%
vac sealed and aged another 4 months.

I'm pretty certain the care I took into not allowing the curds to leave the whey prior to the pre-press had something to do with the lack of eye formation. My other makes were significantly more "hole-y". 

With this one I learned that overshooting PH targets by a minuscule margin isn't something worth worrying about.

Offline scasnerkay

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Re: Spoons' 2014-04-05 Gouda
« Reply #1 on: August 17, 2014, 05:37:59 PM »
Congratulations on a lovely cheese. Yours always look so very professional! A cheese for you! I will post my very similar make a little later. I tend to aim for a higher terminal pH (5.4 to 5.5). I wonder what the difference is. In another few weeks I will open one made 5-2-14 and will describe!
Susan

John@PC

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Re: Spoons' 2014-04-05 Gouda
« Reply #2 on: August 17, 2014, 09:23:01 PM »
Another great looking cheese!  I'm just got my set of Kadova molds and was all ready to make a gouda-looking gouda today and realized I was out of meso starter  >:(.  Re-stocking next week, and a cheese for you about the pressing-under-whey tip.

Offline H-K-J

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Re: Spoons' 2014-04-05 Gouda
« Reply #3 on: August 17, 2014, 09:40:13 PM »
NICE!!! 8)
My eyes are making my mouth water :P 
AC4U 
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/

Spoons

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Re: Spoons' 2014-04-05 Gouda
« Reply #4 on: August 18, 2014, 12:59:47 PM »
Thanks all  :) Those Kadova can sure make a cheese look good!


I tend to aim for a higher terminal pH (5.4 to 5.5). I wonder what the difference is. In another few weeks I will open one made 5-2-14 and will describe!

The whey PH on this one was 5.38 as is very pliable and melts nicely too. I guess 5.35 would be acceptable, but yeah, the acidification rate caught me by surprise. I attribute that to my crappy set of measuring spoons  ;)

mohamed

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Re: Spoons' 2014-04-05 Gouda
« Reply #5 on: August 19, 2014, 06:18:06 PM »
very pretty and I'm sure he's very good

cheese for you  ;)

is what you already tested with Probat 222 Lyo ?

because the new guideline from Danisco is with Probat 222 Lyo

I'll put it as an attachment

the difference between MM100 and Probat 222 Lyo is :

-LM (Leuconostoc mesenteroides subsp mesenteroides) which is present in Aroma B
-Probat 222 Lyo it produces three times more gas and Diacetyl that MM100 but similar for acidity

because I want to make gouda and I do not know what to choose MM100 or Probat 222 Lyo ?
@+

« Last Edit: August 19, 2014, 06:44:27 PM by Hidri Mohamed »

Spoons

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Re: Spoons' 2014-04-05 Gouda
« Reply #6 on: August 20, 2014, 01:46:15 AM »
Merci Hidri  :)

I do have some Probat 222, but I haven't used it for a gouda yet. Danisco's Kazu is another one that was developed for Dutch-style cheeses. I've got both of those on my to-do list. I recently made a gouda with MM100 + FLAV 54. I'm looking forward to that one.

Offline Boofer

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Re: Spoons' 2014-04-05 Gouda
« Reply #7 on: August 21, 2014, 01:27:22 AM »
You've done it again, Eric!  Sweet looking cheese. Masterful effort.

Here's another cheese for your collection.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

JeffHamm

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Re: Spoons' 2014-04-05 Gouda
« Reply #8 on: August 21, 2014, 06:38:10 PM »
That's a beautiful looking gouda.  A cheese to you.  I've got to work on my gouda protocol.  I might steal yours.

- Jeff