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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: mdmoore00 on March 26, 2013, 10:01:08 PM
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My second Gouda make was some what of a breeze... Hit pH targets in the time frames desired and all other aspects were smooth.
The only problem i have is access to quality milk. Though HB 574 that is being voted through Montana State House of Reps will change that, but that's for another thread.
Milk: 2gal whole p/non h (Lifeline)
2gal whole p/h IGA brand (god knows whose udders this came from)
1/8t MD-89
1/4t Aromatic B
1/2t CaCl2
1.7ml Calf Rennet
7:00 coffee and eggs, and I set the milk in a hot water bath 86deg F
7:30 more coffee and eggs (anticipate vigorous stirring)
8:00 Pitch in cultures let set for 5min then stirred in CaCl2
initial pH 6.6
8:45 added rennet Floc @ 25 min x 3 ~75 min
10:00 Cut curd and rest for 10
10:10 gently stir (with the p/h milk i need to be gentle very gently)
10:30 remove ~ 8 cups of whey replacing with 130deg water
pH 6.5
10:40 remove ~ 8 cups of whey replacing with 130deg water
10:50 remove ~ 8 cups of whey replacing with 130deg water
11:00 remove ~ 8 cups of whey replacing with 130deg water
maintain temp @ 100deg stirring until curd is squeeky and matting (these are things as a new maker I never got until I waited and looked for it)
11:43 placed in a cloth lined mold and pressed under whey @16 lbf (~100deg F)
12:00 re-dress and flip (continued under whey @16 lbf)
12:30 flip pressed @ 3psi no whey
Little guy needed a nap so we went on a short 150mile drive
3:45pm flip pressed @ 4psi (great knit)
pH 6.0
7:00pm flip press @ 3 psi (felt like the right thing to do)
pH 5.4
7:30pm removed and let dry overnight and flipped once
6:30am placed in heavy brine (SG1.05)
7:30pm removed from brine and took sexy cheese pics.
Weight is 3lb 12oz.
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Nice looking cheese, and good luck on the raw milk vote!
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Looks like you're off to a good start. How are you going to approach aging it - any plans?
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It will go into the clear plastic cave, in my cave like basement. I get all kinds of crazy growth if it's not covered, and that kind of rind is a little big league for me right now. I wonder if I could have my basement sampled and tested to see what kinds of little microbes live there. I have been enjoying my havarti at 45 days, I think this might be the same.