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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 May 11, 2008, 02:09:21 AM
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Gouda Cheese Making Recipe (http://cheeseforum.org/Recipes/Recipe_Gouda.htm)
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Hoping to make some gouda today, so lets hope that it turns out.
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May 10, 2008, made this cheese recipe (roughly), records posted in this thread (http://cheeseforum.org/forum/index.php?topic=84.0).
May 11, 2008, made this cheese recipe with cumin seeds, records posted in this thread (http://cheeseforum.org/forum/index.php?topic=87.0).
June 13, 2008, made this cheese recipe records posted in this thread (http://cheeseforum.org/forum/index.php?topic=170.0).
June 15, 2008, made this cheese recipe but red wine washed, records posted in this thread (http://cheeseforum.org/forum/index.php?topic=177.0).
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Made my gouda yesterday so here are the results so far.
First pics show the milk, set culture and the rennet that I use.
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These photo's show the set curd, curd at first stri, curd before cooking and the cooked curd ready for pressing.
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My recipe calls for two pressings, one with the two litre bottle full of water, with the cheese under whey, then for a 10kg pressing with the whey poured off.
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The curds came out great! What did you add? Did you add mustard seed while the curd set? I'm curious about the color of the whey.
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No nothing added. I do find that when I use a milk that still has the cream on it, the whey is darker in colour than usual.
Maybe thats what your seeing.
I also find that I get a much firmer curd when using fresh milk, so opposed to regular store bought milk.
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Thought that I might also add that the hoop size is 7 1/2in across, and this cheese ended up about 2 - 2 1/2in thick, making it about 3lb in weight. Going to brine to for 10 hours, then let it dry.
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Thanks for the pictures Tea, got to admit, those are the best looking curds I've seen! Like you say, fresh milk. I assume you used more than 2 litres of milk to get a ~3 lb cheese.
Speaking of which, I buy milk here with names like Kroger or HEB, Mungalli Creek sounds much more fun!
Caught, I googled Mungalli Creek, you must be in Northern Queensland, lucky you! I had a two week holiday in Gold Coast & Brisbane with my family about 8 years ago, great area of the world. OK off topic.
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Sprung 8) I live in the tropics of north Queensland. Which is why I struggle to keep maturing cheese cool enough. It's winter now, so I am giving it another go.
I used 10ltr of milk for the gouda cheese, and yes and curds look great. I find that is the main difference between store bought processed milk, and whole/raw milk is the quantity of and size of the curd. That is why I will pay the extra for whole milk where ever possible.
Ok here's the gouda brining
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nice job Tea ! thanks for sharing the info and the pic's
reg
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Really, that looks perfect. Nice work! ;D
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Ok here is the final photo. Kept turning it until it felt dry to touch, which was only a couple of days. Put two layers of cheese plastic on then waxed it yesterday.
This was my first attempt at waxing, and I realised that I didn't have enough wax for a wide mouth pot which I could dip this cheese in, so ended up spooning thewax over, which is why is doesn't have a smooth surface. Still it is better than I thought it would be.
Thanks for looking and for all the help and imput. It has been much appreciated.
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You do a better job of waxing than I do. That still looks great even though you had to spoon it over the cheese.