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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: bgreen on November 05, 2013, 04:53:05 AM
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Hi
I was wanting to make another Gouda using this recipe....
http://wacheese.com/index.php?option=com_content&view=article&id=81:gouda-washed-curd-howto&catid=43:moderate-cook-temp&Itemid=66 (http://wacheese.com/index.php?option=com_content&view=article&id=81:gouda-washed-curd-howto&catid=43:moderate-cook-temp&Itemid=66)
Instead of the quantity of milk listed... about 12 litres, i was wanting to increase to 16 litres.... what can i say i like Gouda!
Is it a simple matter of increasing proportionally:
The amount of culture... i use a mother culture
The amount of rennet
And a proportionate increase in the amount of water in washing the curd.
Would that work or am i over simplifying things... thanks for your help.
Cheers Bruce
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Yeah its that simple, just calculate your culture to 1.8-2% bulk. (% of volum of milk)
Obviously more rennet and water for washing. (I go by about 20% volume of whey\milk)
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Gouda is my all time favorite , I do them regularly.
For 4 gallons (16l) , I use 1/4 tsp meso and FD.
I use rennet tablets , 1/2 tablet works fine for 4 gallons.
After cutting and washing curds , I put curds in mold and put it back in the whey and press under whey.
Make sure to add the calcium chloride and vinegar to the brine , the vinegar really sets up the rind nicely so the cheese will hold its shape later , and dries it nicely for coating (I coat mine with PVA).
That works for me.
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Hi JWalker
Thanks for the useful info and tips... it is nice to know it is that straightforward.
Cheers Bruce
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Interesting - I just followed that recipe last Saturday and adjusted for 5 gallons + the standard amount of cacl2. Thanks Pav for your hard work on that website and concise instructions with ph markers. I used just shy of double or 1/4 tea the MM100 and FD and stuck to 3/4 tea of my liquid super-rennet from Yoav's Artisan Geek shop (shameless plug). Yoav's rennet acts very fast on the Cozy Cow NH milk I get so I tend to use about 1/2 the recipe amount in order to get a floc time I can work with - something a bit more than "in the blink of an eye". Somewhere on someone's signature here was a quote about adding too much rennet and wanting to kill something... If you plan on washing out about 20% of the whey, then you will be OK. Mine turned out well - still drying. I'll take pics this evening, cream coat and make a posting asap.