Author Topic: Gouda - John's #9, Cheese #058  (Read 5753 times)

Cheese Head

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Gouda - John's #9, Cheese #058
« on: November 20, 2010, 08:56:28 PM »
This is my fifth Gouda making with pre-pressing in whey.

MILK CULTURING
  • Nov 19, 2010, 9:00PM: Poured eight 1 US gallon jugs of store bought pasteurized homogenized whole cow's milk (Kroger cheapo brand from store into 10 US gallon stockpot with minimal splash/foaming on large gas burner ring on stove. Covered and left overnight to warm.
  • Nov 20, 2010, 11:40AM: Measured temp of milk at 64F/18C, no pH measurement as battery dead, trickled and stirred in 2.0 teaspoons diluted CaCl2 to aid rennet coagulation as using pasteurized milk. Sprinkled 0.5 teaspoon of Danisco's Choozit Brand DVI Mesophilic Starter Culture MM100 onto milk, let stand and rehydrate 3 min, stirred in in up down motion. Puffed threer puffs of Danisco's Choozit Brand Freeze Dried Geotrichum candidum 13 onto milk for rind protection. Let rehydrate for 3 minutes and stirred in with large slotted skimmer. No find Annatto as forgot gave to my Dad, diluted 36 drops (4.5 drops gallon) household yellow food colouring and stirred into milk. Starter heating with flame on medium.
  • Nov 20, 2010, 12:20PM: Milk warmed to target 31C/88F after 40 minutes (was warming roughly 0.6F/min on gas setting #6), turned off heat.
CURD MAKING
  • Nov 20, 2010, 12:20PM: Measured 1.0 gram CHR Hansen Brand powdered rennet onto mini digital scale, diluted in 1 cup cool water, trickled into milk and stirred in thoroughly for 1 minute and then stopping swirl with ladle. Performed floculation test with spatula curd knife, ~10 minutes.
  • Nov 20, 2010, 1:00PM: At 3x flocculation multiplier, ie extra 30 minutes, cut curd into ~0.4"/1 cm square rods with long spatula, measured temp at 88.0F/31.0C, let rest 5 minutes, stirred gently intermittently for 25 minutes as curds still soft. Let rest at end for curds to sink.
CURD WASHING
  • Nov 20, 2010, 1:40PM: Started removing ~2.5 US gallons whey (~1/3 original milk volume) and put aside in small cooler for making brine. Stirred in ~2.5 US gallons of 130F hot water (hottest tap water then zapped for 3 minutes per jug), temp at 99 F/37.2C, good. Stirred off an on for 25 min, then let curds settle to the bottom of vat for 5 min.
  • Nov 20, 2010, 2:20PM: Removed 1/2 whey and disposed of down kitchen drain, bailed and then poured curds and remaining whey-water into Kadova Brand molds in two medium stock pots.
PRESSING
  • Nov 20, 2010, 2:30PM: Pressed each cheese with 10 lb weights, whey at 93.5F/34.2C.
  • Nov 20, 2010, 2:40PM: Turned cheeses in molds in whey and repressed with 10 lb each.
  • Nov 20, 2010, 2:50PM: Removed molds from whey, discarded watery-whey, turned cheeses and placed under stepladder as weight. Heavy end of stepladder applies 10.5 kg/23 lb as measured with bathroom scales here.
  • Nov 20, 2010, 3:30PM: Turned again and added 5 gal paint bucket as extra weight.
  • Nov 20, 2010, 5:30PM: Turned again and replaced 5 gal paint bucket as extra weight.
SALTING
  • Nov 20, 2010, 7:30PM: Removed ladder-bucket weight, turned and replaced in hoops or followers to remove ridge - dent from lid.
  • Nov 20, 2010, 8:00PM: Mixed 2 US gallons retained whey with 3.6 pounds of salt to make 18% brine, measured density with Salinometer 18%. Placed both cheeses in fresh whey brine bath, sprinkled exposed above brine parts with dry salt, turned cheeses every few hours.
  • Nov 21, 2010, 7:00PM: Removed cheeses from brine after 23 hours (~5.3 hours per pound of cheese), weighed at 1.9 & 2.0 kg / 4.2 & 4.4 lbs each, placed on mats in kitchen to air dry, poured brine down drain, retaining 1 liter for rind washing.
AGING
  • Nov 22-26, 2010: Turned cheeses in kitchen every 1/2 day to room dry.
  • Nov 26, 2010: Weighed each cheese 1.7 & 1.8 kg / 3.75 & 3.95 lb (shrunk average of 10.5% by weight from brining and air drying for 5 days). Oiled both rinds with Canola Oil, buffed of excess with paper towel, place in fridge style cheese cave.
  • Nov 28, Dec 3, Dec 10, Dec 20, 2010: Brushed and washed off any surface blue mold, re-canola oiled rinds, placed back in fridge style cheese cave.
  • Dec 23, 2011: Opened and cut the second cheese, great aged taste, crumbly, not like a Gouda should be.

NOTES
  • Need to stop making crumbly.
« Last Edit: December 24, 2011, 02:32:07 PM by John (CH) »

Offline DeejayDebi

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Re: Gouda - John's #9, Cheese #058
« Reply #1 on: December 11, 2010, 04:26:37 PM »
Looking good John!

Cheese Head

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Re: Gouda - John's #9, Cheese #058
« Reply #2 on: December 20, 2010, 11:45:40 AM »
Thanks DJ, this picture now at 1 month old, still getting some blue mold due to my fridges excess humdity, getting close to vacuum bagging time (my wife's present to me at Christmas)!

Spoons

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Re: Gouda - John's #9, Cheese #058
« Reply #3 on: December 20, 2010, 07:14:19 PM »
Hi John,

I may not post very much in your "cheese number x" posts, but I really have to thank you for taking time and posting with such detail (including the pics). Your posts are a lot of help for a noob like myself they're even inspiring!

BTW, thoses cheeses are beautiful! and have fun with your vac bag sealer, it sure beats waxing!


Cheese Head

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Re: Gouda - John's #9, Cheese #058
« Reply #4 on: December 20, 2010, 11:33:12 PM »
Thanks Spoons, my pix may not be perfect but at I do show my good and bad news!

abdelhafeiz

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Re: Gouda - John's #9, Cheese #058
« Reply #5 on: December 21, 2010, 07:37:29 AM »
 Very nice Gouda , for the mold growth control , here we apply ceska-coat for waxing which contain anti-funge.

Cheese Head

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Re: Gouda - John's #9, Cheese #058
« Reply #6 on: January 21, 2011, 12:36:43 AM »
Hi abdel, thanks didn't know it had that in it. Me, I'm trying not use use any anti-biotics.

Couple more snaps attached, cleaned, cut, and vacuum bagged with my new machine. Mechanical holes in pate from adequate pressing.

Offline Boofer

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Re: Gouda - John's #9, Cheese #058
« Reply #7 on: January 21, 2011, 03:05:52 PM »
Looking good, John. Congrats on the step up with the vac-sealer. Life is good.  :)

I'm curious what you'll come up with to apply more pressing power. I really had a fondness for the step ladder press.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline DeejayDebi

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Re: Gouda - John's #9, Cheese #058
« Reply #8 on: January 21, 2011, 05:36:28 PM »
I know theroretically the goudas are not suposed to have eyes but I have always found a several eyes randomly distributed in store bought goudas and other cheeses and we know they use ridiculas amounts of pressure. Eyes are not always from lack pressing sometimes a bit of trapped air just stays in there and sometimes it's just a bit of gas from the milk. To me it's all about the flavor!

Cheese Head

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Re: Gouda - John's #9, Cheese #058
« Reply #9 on: January 22, 2011, 12:25:10 AM »
Boofer, thx for the encouragement, next batch I'm going to press in series (stacked) vs parallel (side by side) to effectively double the weight/pressure, assume whey run off from one onto lower mold won't be a problem.

Debi, good point, the rinds are sealed so even with that surface blue mold problem there is none inside, so the mechanical holes are really just a cosmetic thing, do not effect taste. I think they are from inadequate pressing as I also had them on my Gouda batch #10 which got surface cracks and I started eating at 1 month.

Cheese Head

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Re: Gouda - John's #9, Cheese #058
« Reply #10 on: December 24, 2011, 02:08:18 PM »
Christmas time, finally cracked open the second that has been vaccum bagged for 1 year, great taste, but texture is crumbly, not like a Gouda.

JeffHamm

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Re: Gouda - John's #9, Cheese #058
« Reply #11 on: December 25, 2011, 05:14:26 AM »
Very nice John!  I have a gouda that will be 1 year at the end of Dec.  I sampled it at 11 months and it was very tasty.  I'm planning on making another to age out for next Christmas as well. 

- Jeff

Offline MacGruff

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Re: Gouda - John's #9, Cheese #058
« Reply #12 on: December 25, 2011, 10:06:15 PM »
What turned me on to cheese tasting was an experience about a decade ago when a specialty food retailer convinced me to taste Gouda that had been aged for five years. It was orange in color and the taste was incredible. Being crumbly after one year does not sound all that bad to me!

One of my favorite commercial cheeses these days is from the Dutch company Beemster - they make a goat-milk Gouda which they age of 12 months. It is firm and very yummy to my taste buds! Looks like yours, although I have not seen holes in the stuff I buy from the store.  Looking good!

Offline DeejayDebi

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Re: Gouda - John's #9, Cheese #058
« Reply #13 on: January 11, 2012, 03:07:13 AM »
I find goudas touchy i bag mine in a few days with extra ends so i can re-bag if needed. If they dry to much or to fast the loose they bouncey rubbery texture. looks great though Giovanni!

Likesspace

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Re: Gouda - John's #9, Cheese #058
« Reply #14 on: February 08, 2012, 02:07:32 AM »
You know guys, Gouda is supposed to have a very few, very small eyes. I've started adding LM57 to my makes in hopes of creating a few eyes.
John, I also agree that the cheese looks pretty good for a one year old Gouda. Maybe a tad more crumbly than a commercial variety but aged Gouda is fairly hard and flaky.
You might try making another one and cracking it at 3 months just to see if it is more like what you expected. I also agree with Debi that vacuum bagging early on is a good thing with Gouda.

Dave