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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Cheese Head on February 22, 2008, 07:55:44 PM
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Found this recipe from old 1999 Geocities website that doesn't appear to be maintained anymore as several links fail. Tried to get original poster cheezewizard's OK to posts here as worried that Geocities will delete account for non-use but his/her email account no work:
Gouda is a Dutch cheese made from cows milk (of course you may use any type of milk you would like).
For cheese makers what is great about Gouda is that unlike most pressed cheeses, it only has to age for 25 days, during this time an outer rind develops. Gouda can be aged for up to 6 months to develop a stronger flavor and harder texture but if done so, it must be waxed.
Gouda tastes great on dry crackers with a glass of Chardonnay to wash it down!
INGREDIENTS
- 1 US Gallon Fresh Milk
- 4 oz. Mesophilic Starter Culture
- 1/4 tab Rennet
DIRECTIONS
- Warm the milk to 85F / 29.5C.
- Add 4 oz of mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk.
- Dissolve 1/4 tab rennet into 3-4 tablespoons COOL water. Hot water will DESTROY the rennet enzymes.
- Slowly pour the rennet into the milk stirring constantly with a whisk.
- Stir for at least 5 minutes.
- Allow the milk to set for 1-2 hours until a firm curd is set and a clean break can be obtained when the curd is cut.
- With a long knife, cut the curds into 1/2 inch cubes.
- Allow the curds to sit for 10 minutes to firm up.
- Slowly raise the temperature of the milk to 102F / 39 C. It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together.
- Once the curds reach 102F / 39C, allow the curds to settle, then carefully remove 3 cups of whey from the top surface.
- Replace the lost whey with 3 cups of 102F / 39C water.
- Cook the curds at 102F / 39C for another 45 minutes. Every 15 minutes remove 3 cups of whey and replace with 102F /39C water.
- At the end of the process, you will have removed whey three times.
- Drain the whey by pouring through a cheesecloth lined colander.
- Carefully place the drained curds into your cheesecloth lined mold.
- Press the cheese at about 20 lbs / 9 kg for 45 minutes.
- Remove the cheese from the press and flip it.
- Press the cheese at about 40 lbs / 18 kg for 3 hours.
- Remove the cheese from the press, careful it is still very soft.
- Float the cheese in a COLD brine solution* for 3 hours. Be certain to flip the cheese over every 45 minutes or so to ensure even rind development.
- Pat dry the cheese, you will notice the outer surface has begun to harden.
- Place the cheese in your refrigerator to age for 25 days. You will need to flip the cheese over every day or it will dry unevenly.
- If too thick a rind begins to develop, place an overturned bowl on top of the cheese, or place it in a covered container. However, continue to turn the cheese daily and do not wrap it in plastic.
- Inspect daily for mold. Should mold develop on the cheese surface, simply remove it using a paper towel dipped in white vinegar.
- At the end of 25 days you can age it further by waxing it or you may use it immediately.
- If you wax the cheese, continue to flip the cheese every 3 days or so.
* BRINE SOLUTION
- Dissolve 1.5 cups of salt into one quart warm water.
- Cool the brine in your freezer, some salt will precipitate out.
- To use the saturated salt solution, simply place it in a bowl and place your cheese into it.
- After you are done with the brine, you can store it in a container in your freezer.
- With each new cheese, you will need to add additional salt so that the solution is saturated.
- Note, the solution is saturated with salt when no additional salt can be dissolved no matter how long you stir.
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Made this cheese using this recipe, posted records and pictures in this forum here (http://cheeseforum.org/forum/index.php?topic=39.0).