Author Topic: Gouda troubles  (Read 3388 times)

JMB

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Re: Gouda troubles
« Reply #15 on: April 29, 2010, 08:35:57 PM »
About the Kadova hoops sticking, a friend of mine uses them and says she makes sure the hoops are the same temp as the curds when filling.  She either dips them into the warm whey or warm vinegar water mix at the same temp as curds.  Too much psi though and no matter what they will stick.  I usually flip the cheese in the hoops more often than most to make sure they aren't on their way to sticking. Works for me.
Jen

Offline DeejayDebi

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Re: Gouda troubles
« Reply #16 on: April 30, 2010, 05:31:53 AM »
If the curds are to hot they will stick too. Keep them around 85F degrees and dip in the whey first you should be fine.

Sailor Con Queso

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Re: Gouda troubles
« Reply #17 on: April 30, 2010, 05:38:40 AM »
I press with 150 pounds all the time with no problems. In fact, I'm pressing a 2 kg Double Gloucester right now. I spray the liner and follower with a mixture of 1 quart vinegar and 1 tablespoon of CaCl2. Eliminates all sticking.