Gouda Cheese Recipe #2

[Cheese Head]

Gouda Cheese Making Recipe

[Tea]

Hoping to make some gouda today, so lets hope that it turns out.

[Cheese Head]

May 10, 2008, made this cheese recipe (roughly), records posted in this thread.

May 11, 2008, made this cheese recipe with cumin seeds, records posted in this thread.

June 13, 2008, made this cheese recipe  records posted in this thread.

June 15, 2008, made this cheese recipe but red wine washed, records posted in this thread.

[Tea]

Made my gouda yesterday so here are the results so far.
First pics show the milk, set culture and the rennet that I use.

[Tea]

These photo's show the set curd, curd at first stri, curd before cooking and the cooked curd ready for pressing.

[Tea]

My recipe calls for two pressings, one with the two litre bottle full of water, with the cheese under whey, then for a 10kg pressing with the whey poured off.

[DaggerDoggie]

The curds came out great!  What did you add?  Did you add mustard seed while the curd set?  I'm curious about the color of the whey.

[Tea]

No nothing added.  I do find that when I use a milk that still has the cream on it, the whey is darker in colour than usual.
Maybe thats what your seeing.
I also find that I get a much firmer curd when using fresh milk, so opposed to regular store bought milk.

[Tea]

Thought that I might also add that the hoop size is 7 1/2in across, and this cheese ended up about 2 - 2 1/2in thick, making it about 3lb in weight.  Going to brine to for 10 hours, then let it dry.

[Cheese Head]

Thanks for the pictures Tea, got to admit, those are the best looking curds I've seen! Like you say, fresh milk. I assume you used more than 2 litres of milk to get a ~3 lb cheese.

Speaking of which, I buy milk here with names like Kroger or HEB, Mungalli Creek sounds much more fun!

Caught, I googled Mungalli Creek, you must be in Northern Queensland, lucky you! I had a two week holiday in Gold Coast & Brisbane with my family about 8 years ago, great area of the world. OK off topic.

[Tea]

Sprung  8)  I live in the tropics of north Queensland.  Which is why I struggle to keep maturing cheese cool enough.  It's winter now, so I am giving it another go.

I used 10ltr of milk for the gouda cheese, and yes and curds look great.  I find that is the main difference between store bought processed milk, and whole/raw milk is the quantity of and size of the curd.  That is why I will pay the extra for whole milk where ever possible.

Ok here's the gouda brining

[reg]

nice job Tea ! thanks for sharing the info and the pic's

reg

[DaggerDoggie]

Really, that looks perfect.  Nice work! ;D

[Tea]

Ok here is the final photo.  Kept turning it until it felt dry to touch, which was only a couple of days.  Put two layers of cheese plastic on then waxed it yesterday.
This was my first attempt at waxing, and I realised that I didn't have enough wax for a wide mouth pot which I could dip this cheese in, so ended up spooning thewax over, which is why is doesn't have a smooth surface.  Still it is better than I thought it would be.
Thanks for looking and for all the help and imput.  It has been much appreciated.

[DaggerDoggie]

You do a better job of waxing than I do.  That still looks great even though you had to spoon it over the cheese.