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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Frodage on November 22, 2014, 06:23:41 PM
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I just made my first cheese since 2002. Going from memory, instead of a detailed recipe for a gouda-type cheese, I used 1L of 35% cream with 4L skim milk. That means the starting fat is 7% of the volume. On this forum, I saw you're supposed to use about half that. Is that why instead of 500g of cheese, I have about 700g? I didn't notice much white in the whey, so I believe the fat is still in the cheese. Has any one got experience with this kind of "mistake".
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Don't worry too much about it. The difference will be a cheese that's softer and creamier than the usual pliable almost elastic washed-curd texture.
You are right though, gouda-style uses a lot less fat. Depending on the protein content of your skim milk, it should be around 410ml heavy cream per 4L skim 0%. That should give just a little more protein than fat.
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Great! Cheese #2 on the make now, with 410mL cream, thanks to you! :)