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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

Title: Gouda Cheese Recipe #2
Post by: Cheese Head on May 11, 2008, 02:09:21 AM
Gouda Cheese Making Recipe (http://cheeseforum.org/Recipes/Recipe_Gouda.htm)
Title: Re: Gouda Cheese Recipe #2
Post by: Tea on June 29, 2008, 09:11:21 PM
Hoping to make some gouda today, so lets hope that it turns out.
Title: Gouda Cheese Recipe #2
Post by: Cheese Head on June 29, 2008, 10:53:25 PM
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).
Title: Re: Gouda Cheese Recipe #2
Post by: Tea on June 30, 2008, 09:21:54 PM
Made my gouda yesterday so here are the results so far.
First pics show the milk, set culture and the rennet that I use.
Title: Re: Gouda Cheese Recipe #2
Post by: Tea on June 30, 2008, 09:24:53 PM
These photo's show the set curd, curd at first stri, curd before cooking and the cooked curd ready for pressing.
Title: Re: Gouda Cheese Recipe #2
Post by: Tea on June 30, 2008, 09:27:30 PM
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.
Title: Re: Gouda Cheese Recipe #2
Post by: DaggerDoggie on June 30, 2008, 09:28:39 PM
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.
Title: Re: Gouda Cheese Recipe #2
Post by: Tea on June 30, 2008, 09:34:50 PM
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.
Title: Re: Gouda Cheese Recipe #2
Post by: Tea on July 01, 2008, 01:06:04 AM
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.
Title: Re: Gouda Cheese Recipe #2
Post by: Cheese Head on July 01, 2008, 03:04:21 AM
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.
Title: Re: Gouda Cheese Recipe #2
Post by: Tea on July 01, 2008, 07:31:45 AM
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
Title: Re: Gouda Cheese Recipe #2
Post by: reg on July 01, 2008, 12:36:55 PM
nice job Tea ! thanks for sharing the info and the pic's

reg
Title: Re: Gouda Cheese Recipe #2
Post by: DaggerDoggie on July 01, 2008, 07:57:16 PM
Really, that looks perfect.  Nice work! ;D
Title: Re: Gouda Cheese Recipe #2
Post by: Tea on July 03, 2008, 09:16:55 PM
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.
Title: Re: Gouda Cheese Recipe #2
Post by: DaggerDoggie on July 03, 2008, 09:49:22 PM
You do a better job of waxing than I do.  That still looks great even though you had to spoon it over the cheese.