My cheese making is about divided in two parts: My experiments with whites and blues and the cheeses that are also appreciated by wife and children.
Yesterday it was time again for what they call "normal cheese" and I decided to give Gouda with mustard seed a go. It was also the first time that I used one of the cultures that I ordered recently in Germany:
20 ltr raw milk
1/2 tsp Alpha culture, that is:
2/3 Lactococcus Cremoris and Lactococcus Lactis
1/3 Lactococcus Diacetilactis and Leuconostoc Cremoris
1 3/4 tsp saltpeter
40 gram yellow and black mustard seed
1/4 tsp CaCl
1 1/4 tsp liquid veal rennet in 60ml cold water
08:43 - Milk was collected from the farm during milking time was still at 33C
09:33 - added culture at 31C, let it rehydrate for 5 minutes and stirred.
09:39 - cover vat and let the milk rest
10:24 - added saltpeter and stirred well
10:26 - added rennet and stirred well
10:27 - let the milk coagulate. Floc time just under 10 min, decided to go for 3.5 multiplyer.
11:02 - Cut the curd into cubes of 10 mm and stirred for 15 minutes
11:20 - Cover vat and let it rest. Temp now 29C
11:39 - Remove 1/3 of the whey, and water till temp is 36C, stir for half an hour
12:09 - Let the curd rest
12:15 - Remove whey, and warm the moulds with the whey, mix with mustard seed
12:40 - Let the filled moulds drain upside down
13:02 - Press with 5 kg
14:10 - Turn and press with5 kg
15:00 - Turn and press with 10 kg
23:00 - In a 18% brine for 10 hours
Added some pictures, both wheels in the brine, on the scale after brining (both more than 1 kg) and the two of them drying...