Questions:
STEP #1: MILK PREPARATIONI assume middle of the pack 88F/31.0C is good?
What are pros and cons in going cooler/warmer?
STEP #2: STARTER CULTUREDanisco DVS Choozit MM100, MM101, and BT002 all have:
- Lactococcus lactis subspecies lactis
- Lactococcus lactis subspecies cremoris
- Lactococcus lactis subspecies biovar diacetylactis
Flora Danica has the same plus:
- Leuconostoc mesenteroides subspecies cremoris
Which is better for Gouda or others using different or mixed?
STEP #3: PRE-RIPENINGAssume 30 min is best, anyone have experience with results using less or more time?
STEP #4: RENNETINGNot a Gouda specific subject.
STEP #5: CUTTING CURDThe professional recipes recommend smaller curds sizes, anyone have different experiences/results with smaller/larger cut curd sizes?
STEP #6: COOKING CUT CURDGenerally stir off and on for 20 minutes?
STEP #7: WASHING CURDSAnyone have recommendations and or experiences using different methods in this step?
STEP #8: PRE-PRESSING IN WHEYProfessional recipes say to do this step, books skip it, anyone done it, and how and with what weights, and results?
STEP #9: PRESSINGPeter Dixon's recipe uses very light weights, CHR Hansen must have a typo as ridiculous psi, Debra uses medium (?) weight, Ricki 50 pounds. Anyone have recommendations and experiences including times?
STEP #10: SALTINGStraight forward, Peter Dixon's guide of 3-4 hours in sat brine per pound of cheese is good.
STEP #11: AGINGI'd like to try natural rind, assume normal tricks and traps, ie nothing special for Gouda?
Thanks!