Author Topic: My 3rd Gouda  (Read 2481 times)

Offline JeffHamm

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My 3rd Gouda
« on: December 27, 2011, 08:27:44 PM »
Hi,

I made a gouda this time last year, and it's just being nibbled on now.  It is so tasty that I figure it's worth having another one sitting around for some time.  So, I've made one today and it's now in the press for over night.  The knit was very good, though it's a bit water logged feeling.  I realised I should have broken the curds up to drain them a bit before putting them in the mold as they tend to retain water and whey.  Still, things went fairly well so I'm hoping this will be a tasty one when we cut into it.  Not sure if it will last a full year, but will aim for 6 months or so.

- Jeff

Gouda  Dec 28th, 2011
Indoor Temp 210C, overcast, Barometer: med. high pressure
10 litres Homebrand Standard
2 ice cube buttermilk 1 ice cube FD
1.65 ml calf rennet
½ tsp CaCl
1)   Warm to 32 C (time 10:55 am Temp 32.7 C)
2)   Add starter (melt cubes)
3)   Ripen 15 min (start time 10:58 finish time 11:15 temp 32.7 C)
4)   Add rennet (time: 11:15:30 floc time 11:27 11 m 30sec 3x multiplier cut time 11:50:05)
5)   Cut into 1 cm cubes
6)   Let stand 10 minutes (start time 11:55 - 12:05 temp 32.0 C)
7)   Drain 1/3 whey
8)   Add 80 C water until temp 33.3 C (start time ??:?? finish 12:26 temp 35.1.? C)
9)   Rest 20 minutes (start time 12:26 finish time 12:46)
10)   Drain to level of curds
11)   Add 55 C to reach temp 37 C (start time ??:?? end 12:48 temp 37.1 C)
12)   Rest 30 minutes (start time 12:48 finish time  1:18)
13)   Drain whey
14)   Move curds to mold
15)   Press under 10 kg 30 minutes (start time 1:30 finish time 2:00)
16)   Flip and redress
17)   Press under 20 kg 1 hour (start time 2:04 finish time 3:04)
18)   Flip and redress press (30 kg 2.15 PSI) (start time 3:08 – 7:50 pm)
19)   Flip and redress press (35.2kg 2.53 PSI, start 7:58 – 6:05 am; 1360g, 15.5 x 5.8 cm = 1.24 g/cm3)
20)   Place in saturated brine for 1 hour per lb per inch of height (start time 6:19 finish time 1.09)
21)   Air dry then cave.
« Last Edit: December 28, 2011, 11:53:05 AM by JeffHamm »
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Offline anutcanfly

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Re: My 3rd Gouda
« Reply #1 on: December 27, 2011, 09:12:50 PM »
You could store it in my cave... I'll keep safe for you... honest!  ;)
Early bird gets the worm, but the second mouse gets the cheese!

Offline pliezar (Ian)

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Re: My 3rd Gouda
« Reply #2 on: December 27, 2011, 09:41:39 PM »
I you vacuum seal it, you can have de-motivational sayings on the bag to keep it "safe"  or you could send it my way and I will let you "visit it" in 6 months and watch me eat it allow you to sample it and then put it back for another 6 months.

Offline JeffHamm

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Re: My 3rd Gouda
« Reply #3 on: December 27, 2011, 10:34:15 PM »
Wow!  Thanks for such kind offers.  I'm touched.  .... who was that who just touched me?  Stop it! :)

- Jeff
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Offline JeffHamm

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Re: My 3rd Gouda
« Reply #4 on: December 28, 2011, 11:51:50 AM »
Here's the gouda pre-brine and pre-wrapping before shipping! :)  It weighed in at 1360g, and was 15.5 cm across and 5.8 cm tall, for a density of 1.24 g/cm3.  Using the weight and height, it suggests a  brine time of 6 hours 50 minutes (1 hour per pound per inch of height).  The knit is fantastic.  So, once it air dries and gets a decent time in the cave, I'll be waxing this for longer storage.  Hmmm, I seem to be saying that a lot these days.  Next year should be a good cheese year, well, the end of next year at least! :)

- Jeff

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Offline Cheesemkr

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Re: My 3rd Gouda
« Reply #5 on: December 28, 2011, 11:59:36 AM »
Great looking cheese, a lot nicer than mine.  I can't get mine to knit like yours, maybe after a few more tries.  What kind of molds are you using?

Andy

Offline JeffHamm

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Re: My 3rd Gouda
« Reply #6 on: December 28, 2011, 12:12:30 PM »
Thanks Cheesemkr,

The knits on my cheeses have really improved once I increased my pressing weights.  I can now get up to 2.5 PSI, which is not huge, but combined with Sailor's tip of pressing in the pot (put the mold in the pot, which is kept in a warm water bath, and press; easy for me since I just stack weights) it really seems to get the job done.  The mold I'm using is just a basic cyllendar type, measuring 16 x 16 cm.  Also, working on my cheese cloth control has helped.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Cheesemkr

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Re: My 3rd Gouda
« Reply #7 on: December 28, 2011, 12:34:53 PM »
Jeff,

Do you have have photos of your pressing system?

Andy

Offline JeffHamm

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Re: My 3rd Gouda
« Reply #8 on: December 28, 2011, 02:24:45 PM »
Hi Cheesemkr,

I just stack weights on top, as shown in this thread:

http://cheeseforum.org/forum/index.php/topic,8362.msg58699.html#msg58699

The mortar and pestle weigh 5.2 kg, and I have 2 small weights (2.5 kg each) and 5 larger weights (5 kg each), so when it's all stacked it comes to 35.2 kg, on a 6.25" mold, which gives me about 2.5 PSI.  I use Duplo, which is large Leggo, to create a platform on which to stack the weights and to prevent things tipping over.  This works really well for me.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline JeffHamm

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Re: My 3rd Gouda
« Reply #9 on: January 13, 2012, 11:40:34 PM »
Hi,

Well, this has air dried and spent some time in the cave, about 2.5 weeks since make day.  It picked up some b.linen contamination.  Ever since I added b.linens to a butterkase all my cheeses since have picked them up.  I was getting wild ones on occasion as well, but now they're everywhere.  Oh well, they add a touch of colour to the rind.  I just keep brushing them and they seem happy enough.  Anyway, since this one is intended for next Christmas time (note, intended allows for changes of plans) it was time for it to get a wax job.  So, here it is just before the procedure.  It weighed in at 1164g, and (apart from the b.linens), it's keeping itself nicely clean looking.  Two small dark spots on one side, and one on the other.  Nothing like the spotting I used to get last year.  I wish I knew what it was I've learned?  Anyway, the waxing went well.  So, it will be some time (I hope) before this sees the light of day again, at least while naked.

- Jeff
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Offline anutcanfly

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Re: My 3rd Gouda
« Reply #10 on: January 14, 2012, 01:37:08 PM »
Yummy, an aged gouda.  I need to put one aside as well.  I only recently discovered by accident just how good an aged gouda was!  :P
Early bird gets the worm, but the second mouse gets the cheese!

Offline JeffHamm

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Re: My 3rd Gouda
« Reply #11 on: January 14, 2012, 01:59:33 PM »
Yes.  It takes on whole new flavour characteristics, which are just fantastic.  I had some locally made 18 month gouda a while back that was superb.  I've got just over 1/2 of a wheel that's just over a year, and I might try and keep some of it, maybe 1/4 wheel, to age out for awhile.  It's turned out very nice, and I would like to see how it does once it hits "vintage" status. :) I've got lots of other cheeses to bide my time with, and some others are starting to reach their testing ages, so I can distract myself from it.  Might work. 

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline anutcanfly

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Re: My 3rd Gouda
« Reply #12 on: January 14, 2012, 02:49:06 PM »
Waiting is tough I know, but someone has to set a good example for others to follow.  Might as well be you!  ;)
Early bird gets the worm, but the second mouse gets the cheese!

Offline JeffHamm

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Re: My 3rd Gouda
« Reply #13 on: March 24, 2012, 03:02:03 PM »
Wax On, wax off!

I was giving this one it's weekly flip and noticed it felt quite soft, despite being waxed!  Sure enough, upon removing the wax to see what was going on it was exceptionally wet, as in pour off the water wet.  Hmmmm, I've had a few cheeses now that have been expelling moisture after waxing.  This one had air dried and cave'sd for 2.5 weeks, but it obviously wasn't ready.  I've got it drying again and once it's ready for wax on again.  It now weights 1112g, and it was 1164g when it was originally waxed.  It's lost some moisture over night as well as the water that poured off. 

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline anutcanfly

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Re: My 3rd Gouda
« Reply #14 on: March 24, 2012, 05:07:44 PM »
That was happening to me a lot to, both with wax and vacuum packing.  So far the cheese cream I'm using has worked better then both, as it breaths.  Time will tell if this is truly a good solution.
Early bird gets the worm, but the second mouse gets the cheese!