Ok I tried making a gouda for the first time today. I watched the videos John posted this morning and the german one really helped me understand about the pressing under whey concept. I am posting pics and the process I used. By the way, I like my homemade butter milk with butter flakes so that is what the yellow flakes are in the curds. Just in case you were wondering.
1. Heated 24 gallons to 88 and added 3 cups of buttermilk (my own culture) then let it set for 30 min.
2. Added 2 tblspns rennet to 1.5 cups water and added to milk and stirred 5 min.
3. At 30 min, i had a clean break and cut curd into .5 in cubes and let set for 7 min.
4. Stirred curd for 30 min. Also prepared 6 gallons of 140 degree water.
5. Drained 8 gallons of whey off and then added 6 gallons of 140 degree water over a 15 minute span while stirring. Temp rose to 99 degrees. Stirred for additional 15 min.
6. Placed hoop in whey and tried to dump curd from the outside into the inside. Forgot stupid cloth. Went ahead and tried to press by hand under whey. Some was leaking underneath so finally drained whey around the outside and then lifted hoop. The cheese wheel could barely support itself without the hoop and sort of drooped or swelled in the middle. I was able with three people helping to lift it in one piece out of the pot and into the hoop (this time with cloth
) and then poured the remaining curd and whey from the outside into the hoop. CUrrently pressing under 250 lbs (2 psi) on 12" hoop for 5 hours. Will flip after first 30 min. After 5 hours will flip again and press at 4 psi til morning. Tomorrow I will brine for probably 3 days since this will weigh around 15-20 lbs.
I will then dry and wax.