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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: wharris on January 24, 2009, 09:51:49 PM
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5 Gallons of Whole Milk
5 drops of Annatto
5/8 tsp of Flora Danica
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
(LMC) Leuconostoc mesenteroides subsp. cremoris
5/8 tsp Veg Rennet
2.5 tbl CaCL2
Start Milk temp 38deg F
Start Milk pH 6.75
Added Cacl2
Milk pH 6.45
Ripening Phase Start Temp 86
Ripening Time: 15min
Coagulation Time 1Hr
I have two questions:
Culture question:
I use the DVI culture, I have always added the direct set culture to 1/4cup of distilled water to create my started. After a little reading i see that the actual instructions say to add the powder to the milk itself.
What do you all do?
Ripening time question:
The R. Caroll book says 30 minutes.
The Peter Dixon Site says 10 minutes.
That is quite a variance.
My first question is what do you all do for gouda? What are we trying to accomplish?
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Wayne, good questions, my 2 cents:
- I sprinkle my DVI cultures directly onto the milk and whisk in for 1 minute.
- I don't think the time to when rennet is critical as even after renneting the starter culture will continue to work and drop pH. For Gouda like CHR Hansen's Continental Cheese Make Guide (http://cheeseforum.org/forum/index.php/topic,593.0.html) says in section 4.2, pH targets after pressing and 24 after adding starter culture are the key control numbers. PS, Section 4.1 says to rennet 15-45 minutes after adding culture.
Hope helps . . . John.
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Wayne, what I've been told and read, you can't make a starter from DVI cultures. So it's pointless to rehydrate I would think. I just add them to the milk. As far as lag period figure it's freeze dried and unlike a regular starter culture which has living organisms already pumped up ready to go it needs time to start working. I personally add 30 minutes to any recipe for DVI. This has been confirmed, kind of, by recipes I've got from Egon at Danlac. His recipes for Parmesan, stilton and blue are all double ripening times from what my books say for regular starter.
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Wow, that CHR is a good read, I had not really looked at it prior. So much to read.....
I am making another batch this morning and will add starter directly.
(http://vxxwgg.blu.livefilestore.com/y1p5FXaBJiKQHwJWq3iL3lsFZEmRQ8zySTjMJqZDXzs5AuRIEMQk88rqJMXq2qcBYCdkNcF2Nqj0ZBNR8sdzG_g4Q/DSC_0069.jpg)
Thanks to both of you.
Here is my gouda in brine.
(http://vxxwgg.blu.livefilestore.com/y1p0wrcARTbg8u4eyFdp_1sSHCsbZNdK2lONn6Stn0TwdH08Olk2ay8z26hQyuR6P-ngoTopXJfbjylBxq20BvZoQ/DSC_0068.jpg)
The "floaties" are bits of cheese. Curd shrapnel from around the edges of the mould.
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Wayne, those look very nice!
Is that a 5 gallon pot? Do you reuse your brine? It is water based? What salt? Any other addatives?
Good luck with batch 2 this AM.
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2 gallon ss pot.
Saturated salt brine (non-iodine salt)
32os salt/gallon
a bit (pinch or 2) to bring pH down to 4.7
yes I re-use. Boil Between batches.
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Thanks Wayne,
Pinch or 2 of what?
Do you find your brine starts smelling like cheese after a while?
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Sorry, that previous post was so rushed. I added enough Citric Acid, to bring the pH down...
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My gouda is about 1/300th the way to being fully mature. (I'm thinking halloween timeframe....)
The two on the left are 8 days old:
The middle 2 are 3 days old.
The right 2 are 1 days old
(http://vxxwgg.blu.livefilestore.com/y1pYYwGnrolAGFwWjb0p-qz3q9Febqeaj4RSCMUVDvNKBqqMdqIwKkfYo0Qzan58pafXLxG37VgD_k/DSC_0076.jpg)(http://vxxwgg.blu.livefilestore.com/y1pJjDFyjbN52VuUjT0F8NUc_N7GrzICeaVUAVmJTR4tNKN2NY6-g_2AjTfSbygz5t2NN-KrJuYhvM/DSC_0078.jpg)
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Lookin' Gooouda...LOL
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Wayne, looks great, you have a mini factory there!
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Oh wow Wayne :o That looks so good. That must be so satisfying to be able to see the fruits of your labour like that. Very impressive.
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This may sound like a silly question, but how do you get the rounded edges like that?
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I can answer that..you spend the big bucks as Wayne did and buy a very very good mold. Not only do you have the bragging rights but it makes it very easy to press as it's got it's own built in cheese cloth. Not real cheese cloth but better as it's formed into the mold and has screen that acts as cheese cloth does and is removeable for washing.
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I can answer that..you spend the big bucks as Wayne did and buy a very very good mold. Not only do you have the bragging rights but it makes it very easy to press as it's got it's own built in cheese cloth. Not real cheese cloth but better as it's formed into the mold and has screen that acts as cheese cloth does and is removeable for washing.
would that be Dutch Kadova molds?
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yes, They are dutch kadova moulds. Here they are after having been used for some cheddar.
(http://vxxwgg.blu.livefilestore.com/y1pzofvG-oKIGs9sG-3HXX4aaeAfwkHi_uJpkDR_rfv6r1Tti_BMNOcnjJdH0jgNe5qyNoVUA0B25M/IMG_0218.jpg)
Bought them at dairy connection (http://www.dairyconnection.com/cheesemolds.htm)
(http://www.dairyconnection.com/photos/KadovaPlasticMolds-lg.jpg)
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Them's the ones, and I'm dying with envy here. It's my birthday in a couple of weeks, what do you think the chances are that I can convince my family that I deserve one of those mould?
Well truth be told, I can't justify @ $200 for one mould. Wish I could though.
Still keep the pics coming, I love looking at the finished product.
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wow....
Fancy!
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Yes.
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Mine were not nearly that expensive.
Mine was something like 90. But now that the pain (and yes, it was painful) of the purchase is long behind me, i am very very very very happy with the moulds.
Truth be told, you can get used moulds out there.
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Ah yes but your forgetting dollar exchange and postage!!
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Those things are expensive even when they are cheap over here. But I'll keep my eyes open for used ones.
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Those molds look great and they make up such a nice professional looking cheese.
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Was telling Carter last night that i wished we were not all so far apart in that i would be happy to lend these out. Kinda like a mould lending library.
Of course thats really just an excuse to borrow Carters cheese press, and curd knife, and electric Stirrer, and keg-vat, or.......
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I'm working on a small self contained mixer like the one they picture in the parmesan making, that's a pretty standard type of mixer for distilling and brewing.
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I just had one of my gouda's. OMG was that good. These were the best cheese made by me, hands down.
My first impression of it was creamy, soft, not wet.
The curd was open more than i liked. Will press under the whey next time.
Wonderfully mild flavor, with a long, evolving finish.
Velvety texture with a strong body.
I so wish i could share this with you all.
I am proud of this one.
Some pics
(http://vxxwgg.blu.livefilestore.com/y1p8gSPp-wdUBhC7_XOAlagnVNm2hlxRlWicxTBzZizvg_gjAAxCgGYlXSRsO8DCtzMcTlT7GBpX46nnAOWTMzBOB8OANskgekZ/gouda2.jpg)
(http://vxxwgg.blu.livefilestore.com/y1pF9Y7o9nX3eTYYsWBQgVQAZ0mrcGgsKAjbIGyUHyGlhB0hcW0lcFjEtLBVnEi6UKiEBr-3vOskO___qKnWmJmsldBE63z9WnS/gouda1.jpg)
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They look soooo good, and I can't express the envy I have at the shape and texture. Checked interior yes, but personally I really like that.
P.s., make a cardboard lightbox like I did, get an eight dollar halogen light, and set your camera to macro :) You guys here are the best and most knowledgeable I've seen, make your creations look as good as they taste.
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How do you Flip this cheese mold wile pressing... I don't see how you could?
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Here is how I do it:
(http://vxxwgg.blu.livefilestore.com/y1pGlUvZfhI4eYK0oRzAELGQNhBVv0Hn91f9eEaMGEpzL3cvKl_dbmmTcPxwiwD_kD3SXwfLjvfHMNdGtc0IEdI5w/DSC_0111.jpg)
(http://vxxwgg.blu.livefilestore.com/y1pF8A-fRxqtOUGs_Xpv5pnA3J6fjiaw9wYu4GxEKxc0rgC-kGm_wKK3J0VWiWS0a-n3Ot-rby_8jGXpp47q2wNWQ/DSC_0112.jpg)
(http://vxxwgg.blu.livefilestore.com/y1pT1GKWpNyK_lFFajR7bvYDIJzc779a_qmcJ_tv_Gt_o0YAUwyKpCKSmGVVWNHYPmS94gzwj8WABY_OkmFkMTz8w/DSC_0113.jpg)
(http://vxxwgg.blu.livefilestore.com/y1pOnsghisCN8ijez8vtFnvj6L8ezFfv_ogrsiHUzaxfBa3KDhsJLl7qqvFCDnA66-X27c1fNDpUuaZWxOvCZLNnw/DSC_0114.jpg)
(http://vxxwgg.blu.livefilestore.com/y1pZ0Itd3WjmjNzuFVol1hSUR03MZQOJ6wniJ1kRliImKccFaMR6od1ZVXZX5J6u1RlmpiPrtLbL-aNfrFvJehJLw/DSC_0119.jpg)
(http://vxxwgg.blu.livefilestore.com/y1pLcHcMg4unLomubgTJIJEWzx8-gKFYaDkL_iRuXpnrYtVeBTFcroc_1VD5XEInNkJrEU1IyqeKWySxIdRQLs-Zw/DSC_0115.jpg)
(http://vxxwgg.blu.livefilestore.com/y1p6bB74Wt3kmTqXTO3ZTzkXmNe9B05GJwi8DfHeh5T6U31OS9cRA75zmzh_crNdsn7xuzOUcIqPtcSopkC1TIYWA/DSC_0120.jpg)
(http://vxxwgg.blu.livefilestore.com/y1pE4Fw4LoQR16v8KxBbVDe0VGNwVTv0Nsks5-Z6EHYyd9nuICZvc6X1j_mspn3EsREIX5HyEJBeWUjXjA61Ja8Iw/DSC_0110.jpg)
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OK so I guess it doesn't matter if the mold doesn't have a uniform sides! you just flip it
Thanks!
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Wayne... thanks for the chuckle this morning! :)
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Sometimes when I am being funny, I find that I am the only one snickering. I'm glad you picked up on that Chili.
:)
Yes eVenom, You just flip it. The cheese will re-mould just fine.
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Wayne I have a few of the little ones from Ullmers. How much pressure can you put on those screens? I used them for the first time this weekend and I was worried about hurting the screens. Will they take alot of pressure?
BTW your goudas were so pretty I had to buy some tonight and try it. I've never had gouda before it's very good. Maybe I'll try one this weekend.
I need to try new stuff that's not Italian.
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That is a gouda question about the pressure. The answer is: I don't know.
I will not put the kind of pressure on cheese using the Kadova moulds as I do the Cheddar.
1> I don't think the cheese needs it
2> the moulds are far too 'spensive for that kinda abuse.
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True they are expensive but they make such cute little cheese. I just ordered 3 more today - I love those things. I got the smaller sizes though 2 of the 450 gram and 1 of the 1 kg molds. I don't expect of have a setup big enough to go much beyond that.
It would be really kewl though to make one of your monster cheeses.