Creamy, fatty, amazing Gouda style cheese made at home. I explain each step and why I designed this recipe the way I did. This recipe is R&D for a future experiment, but is also an experiment in itself as I work on this custom recipe.
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The Recipe:
2 gallons whole milk + 1 pint heavy cream
Heated to 90F
Add ¼ tsp Flora Danica
Ripen for 45 minutes
Add CaCl and ½ tsp liquid rennet
Let curds set for 1 hour
Cut into 1” grid, then rest 10 minutes
Finish cutting in to 1” cubes, rest 10 minutes
Stir for 20 minutes while raising temp to 100F
Remove half of total volume worth of whey
Add 1 gallon 90F water
Stir 20 minutes
Strain curds, then place in mold
Press at 12 lbs for 1 hour
Flip, press at 24 lbs for 2 hours
Flip, press at 30 lbs for 4 hours
Flip, press at 36 LB for 8 hours or overnight
Place in 20% brine for 8 hours
Age at ~54F for 3 months (I am going to sample at 3 weeks)
