Ok trying to make gouda but twice the size (10l) with my new stockpots. First time I think I followed the recipe properly with some exceptions see below. Also first time of using calcium chloride.
First problem : using what i thought was the 13l pan, 10l comes surprisingly near to the top of the pan...like 0.5 cm from top. Hmm. I remember CH mentioning that the measurements on his set werent accurate.Tea replies; mmm poor advertising, I wonder why the difference.
Second problem : weight of pan plus milk in the double boiler (see post in equipment) more than expectedAhh think of all the muscles you will build.
Third problem: Washing the curds with the 15l recommended by recipe in 30 mins takes an hourCould you explain a little more why this took so long. Not understanding why?
Fourth problem: This fills my draining bag about 90% and it becomes difficult to hangThat was one of my observations to going bigger, everything else needs to be bigger then.
Fifth problem: My bigger mould has a closed base. Why I dont know. But flipping it culminated in the bloody thing breaking.Again, not understanding why it broke. I have some moulds with bases and some without bases, and I would say that the ones with bases are stronger than those without. Was it a manufacturing fault?
Now this isnt so bad as Ive just worked out the bigger mould is too wide for the esky I'm intending to use, as my new more accurate min max hygrometer indicates the fridges humidity is between 90 and 99%!!How big is the mould that you are using? You did only use 10ltr of milk? Did I get that right?
So break it up again and pop it in a narrower taller mould with both ends open. Restart pressure process.
Sixth problem: Too much curd for the mould by about 10% which I know will go in once the moisture is expelled, so currently squidging it in.
This cheese has retained a lot more whey than the smaller one proportionately.
Anyone had a cheese break before and had to reform it? It broke after the first 20lb pressing.No I haven't so I can't help you there, was it too thin or too dry? Just trying to understand why it broke.
Can you over press?I would think yes. Different cheeses are pressed with different weights and times, so I would think that that would have to do with whey/moisture retention in part. Sorry I can't be of more help, but I am trying to understand just how the problems occured.