Goat and cow Gouda

[DrChile]

Goat and Cow Gouda made in may 2020

2 gallons raw goat milk
1 gallon Indian Creek creamline cow milk

Followed the recipe of washed curd recipe in Caldwell's book.

Cultures:
4 oz of M4001
2 oz of Flora Danica (total culture was 1.5% of my total milk volume)
1/2 tsp CaCl2, mixed in 1/4 cup distilled water
1/8 tsp+ of SS rennet, dissolved in 1/4 cup distilled water
Initial ph 6.56

Brought milk temp to 58F and added the cultures and CaCl2
Ripened for 80 minutes while bringing up to temp to 86F
Added the rennet.
-Used a floc multiplier of 3: 
-floc time of 17.5 minutes
53 total minutes – clean break achieved.
Cut into 1/2 inch cubes and let heal for 5 minutes
-Over the course of 10 minutes slowly heated and occasionally stirred the curds to 87F (pH 6.39)
Over the course of 15 minutes slowly heated and stirred the curds to 90F (pH 6.37)
-Then removed 12 cups of whey
-Added 10 cups of 130F water slowly while stirring to bring temp up to 93F
Stirred for 15 minutes at 93F
-Then removed 10 cups of whey
-Added 6 cups of 130F water slowly while stirring to bring temp up to 96F
Stirred for 10 minutes at 96F
Whey pH was 6.38
Drained whey to curds and stirred x 10 minutes
Drained whey completely and hand packed curds in medium mold (5 inch) and pressed under whey with 1.2 psi for 35 minutes
-Flipped & rewrapped and pressed without whey at 1.2 psi for 45 minutes
-Flipped & rewrapped and pressed without whey at 2.3 psi for 90 minutes (whey pH 6.22)
-Flipped & rewrapped and pressed without whey at 2.3 psi for 6 hrs
-Flipped & rewrapped and pressed without whey at 2.3 psi for 4 hrs  (whey pH 5.36)

Yield was 4 pounds 3 oz – brined in heavy saturated brine for 12 hours.
Dried at room temp for 24 hours
Then to 52F cheese fridge with 80% RH
Vac'd at 30 days
Re-vac'd as I saw some mold growth at 60 days

Tasted on 11/11/2020 – very good taste – smooth paste. Slightly nutty and sweet.  Vac'd bag half of it and aging for another 2-3 months.

[MacGruff]

Very nice looking cheese. AC4U!