Andy's Gouda, Make #5

[adalton]

I think I'm FINALLY getting the hang of this cheese making stuff.  With a lot of advice from many of you I am proud to show off my Gouda make #5.  Although not as good as some of the cheeses I have seen on here it's better than where I was a couple months ago.  Heck, the thought of sticking to mozzarella and ricotta had crossed my mind.  Below are some pictures of the cheese, hopefully you can help me age it.  The pictures were taken moments before brining.

Andy

[linuxboy]

You nailed that rind, my friend. Looking great! Did you find some good quality milk?

[adalton]

Yes sir.  I bought 6 gallons of raw milk.  Infact, the cow's were milked on Monday morning and I picked up the milk around 2:00.  I can get 10 gallons a week.  Until I get bigger and better I'm going to stick with 6 gallons.  I have two gallons left that I was going to make a Colby with tomorrow to tired to make it tonight.  Thanks for everything.

Andy

[DeejayDebi]

That is one of the nicest looking Gouda's I have seen in a very long time! Cheese for you young feller! Don't lt it dry out now. You really have to seal a gouda pretty quickly to save that superball texture.

[scasnerkay]

How about writing  down your make?! Congratulations on a nice looking cheese!.

[adalton]

Thanks for your compliments, this make was special for me considering all my frustrations through this whole rind development process.  I owe a lot to Linuxboy, might have to send this wheel to him.  I will post my make detail shortly.

Andy

[adalton]

Gouda #5 make notes;

4 gallons raw milk heated to 90F degrees
1 packet direct set C101 (Mesophilic culture)
  Let milk ripen for 15 minutes (Maintaining 90F)
Added 1 tsp rennet diluted with 1/3 cup distilled water
Stirred with an up and down motion for one minute
Put cup on top of milk and waited for floc
Floc occurred in 17 minutes used 3x multiplier
Cut curd in 51 minutes
Allowed curd to heal for 10 minutes then stirred briefly cutting curds that were larger
Drained off 8 cups of whey and replaced with 170 degree water until curd temp was 92F
Let curd settle for about 10 minutes at 92F
Drained off whey to the level of curd and replaced with 170 degree water until curd temp hit 100 degrees
Maintained curd at 100 degrees for about 15 minutes stirring slightly every 5 minutes to keep from matting
Allowed Curd to settle under own weight for 30 minutes, while tilting pot on 45 degree angle to get curd to settle on side of pot
Squished curd by hand to get as large of curd mass as possible
Poured 1 gallon of Whey through a chinois to reserve for brine
Put curd into cheese cloth lined Tomme mold and set into whey and pressed by hand for 10 minutes
Flipped cheese over and repressed for another 10 minutes by hand (hands were killing me at this point)
Undressed cheese, removed cloth, put cheese back into mold without cloth and pressed for 4 hours with a jug of water on top
Removed from mold, weighed it (4lb 1.7 ounces)
Set into brine made from whey for about 16 hours
Removed from brine patted down with paper towel and air dried for 2 days and put into cave, flipping cheese over every day for now

Andy

[JustPeachy]

I'm curious to know how this one turned out! with pics of course. 

And to see the rest of your notes on the make, with a question. Did you refrigerate the whey that you poured off to use for the brine, or did you leave it at room temp. while pressing for the 4hrs.? Silly newbie Q, I know.