Hot water wash - Gouda style

[OzzieCheese]

Today is a cool windy clear autumn day and so it's Gouda day.  The first one I made was a great success and I'm using the notes from the past make here
http://cheeseforum.org/forum/index.php/topic,12883.0.html

But I am molding that into the G.Calwells Hot water washed curd method.  I have a control sheet I'll upload and of course the required "Cheese Porn"

The Last gouda was wonderful and although was ripened out to nearly 12 months, everything gets better with time but I'm hoping to age this out 3-4 months.  The pressing this time will be lighter and mostly 'Under Whey' this will close the rind up.

Back soon

-- Mal

[OzzieCheese]

HI Again,  Sorry for being so slack here is yesterdays Hot Water Washed Curd - Gouda style.

I'll start with the control sheet.  This is my starting point.  There were a few weights and measures that I knew wouldn't work from the G.C method. 
The first was the rennet and 1.5 mls of my 200 IMCU rennet wasn't not going to bring coagulation time of 45 minutes.  So I adjusted it to my rennet and milk - 3 mls.  This brought a floc time of 13.5 minutes and using a multiplier of 3.5 got into the Zone.

Another thing that was different this time was the milk.. Same company but they have changed the fat content from 3.9 to 4.2 - this is good with a 3.2 protein for a better PF ratio. 

Curd cut was noticeably better with very little shattering and the whey was very nice - still cloudy but with less being lost during the cooking and stirring phases.

Oh and that was lunch - my washed rind is disappearing fast !

 
 

[OzzieCheese]

I have also stiffened up my cheese press and it is now fully rigid and at these weights works wonderfully well.  Though, I still cannot stop the twisting moment at the point where the upright meets the base at the higher weights. 

The knit after the first press was wonderful the pressing weights and times, and these are force at the piston not the weight dangling on the arm.
4kg - under whey  15 minutes
4Kg - Under whey  30 minutes
15 kg - 2 hours
went out to dinner with friends..
15kg - overnight approx. 9 hours.

After press weight 1.3 Kg

Currently the little ripper is soaking in a nice heavy brine bath for about 8 hours.



 

[OzzieCheese]

One thing I forgot to do was measure the pH - Oh well.. This one we will have to trust in the process..

-- Mal

[shaneb]

Looking good Mal. Are you planning on waxing this one like your last? Have a cheese from me.

Shane

[OzzieCheese]

I think this one will be waxed - stick it in the back of the cave and forget its there (thats what happened to the last one).

-- Mal

[John@PC]

Mal, another cheese for you in anticipation.  Like you said it was a Gouda day .

[OzzieCheese]

I was a great day.. thx4 the cheese
I have noticed that it is taking its time to Air dry, so I will have to keep a good eye on it.
-- Mal