Following my previous effort (https://cheeseforum.org/forum/index.php/topic,11296.0.html), I decided to include this as my second cheese in my cheese hat trick yesterday.
Initial pH: 6.65
2 gallons of Cozy Vale Creamery whole raw milk
1 gallon of Twin Brook Creamery whole creamline milk
8 cubes Kazu MC
1/8 tsp LM57
1/2 tsp CACL
1/16 tsp Renco dry calf rennet
floc factor: 3
floc'd in 10 minutes
weighed each cheese prior to brining. slight variation in weights
whey-brined for 4 hours
now out to air-dry before moving into the cave
Edited to include a copy of Pav's Gouda treatise since his website was taken down.
-Boofer-
They look great! I love the shape those molds give the cheese. What's the difference between a peasant gouda and a regular gouda?
Quote from: gsager18 on July 30, 2013, 12:44:16 AM
What's the difference between a peasant gouda and a regular gouda?
What's in a name? A Gouda by any other name is
Gouda, but my
Peasant Gouda...well, that's for the peasants I might deem worthy enough to bestow on them (at Christmas). ;) Plus which, it's a simple, unassuming little cheese.
And it joins the illustrious lineage of others such as Mellow Yellow Garlic Gouda (https://cheeseforum.org/forum/index.php/topic,10586.0.html), Pont l'Évêque...n'est–ce pas? (https://cheeseforum.org/forum/index.php/topic,11474.0.html), My Sweet Edam (https://cheeseforum.org/forum/index.php/topic,2710.0.html), and Gooey & Sinful (https://cheeseforum.org/forum/index.php/topic,9997.0.html). Giving them a distinctive moniker raises them up and makes them feel better in the Boofer Cave Network.
-Boofer-
Quote from: Boofer on July 30, 2013, 02:24:05 PM
Giving them a distinctive moniker raises them up and makes them feel better in the Boofer Cave Network.
So do names like, "The one my wife thinks smells like toot" make my cheeses feel worse? :-[
Quote from: Mike Richards on August 01, 2013, 04:22:16 AM
Quote from: Boofer on July 30, 2013, 02:24:05 PM
Giving them a distinctive moniker raises them up and makes them feel better in the Boofer Cave Network.
So do names like, "The one my wife thinks smells like toot" make my cheeses feel worse? :-[
Gee Mike, maybe so!! >:D. I have made worse comments about a few skanky b linens flavored cheeses....
I think the stinky ones have good self esteem though and don't suffer too much. ;)
Quote from: Mike Richards on August 01, 2013, 04:22:16 AM
Quote from: Boofer on July 30, 2013, 02:24:05 PM
Giving them a distinctive moniker raises them up and makes them feel better in the Boofer Cave Network.
So do names like, "The one my wife thinks smells like toot" make my cheeses feel worse? :-[
Maybe....
I think some of my cheeses develop a real attitude problem: Boofer's Fancy (https://cheeseforum.org/forum/index.php/topic,10190.msg80079.html#msg80079), Creamy Blueberry Delight (https://cheeseforum.org/forum/index.php/topic,10028.msg77199.html#msg77199). I won't have any of that! :P
-Boofer-
It seemed like the time to cut this little cheese. It has been tucked away in the cave for almost a year.
As can be seen in the pictures, the cheese has rather oozed its way into the crevices of the vacuum bag over time. That doesn't mean that the cheese is oozy. It is semi-soft and pliable.
The aroma, texture, and flavor are spot on for the style. A very pleasing rendition of Gouda. I will be melting this on some toast very shortly. :P Yummy!
-Boofer-
Waited a year! I can barely wait 6 months for mine... Congrats on your cheese! Has the sweetness developed after 11-12 months or is sweetness still only a slight background taste at that age?
A cheese for you!
That's a great looking peasant gouda Boofer! And, at a year old, nicely aged to keep it moist and pliable. I have very little luck with my vacuum sealer and mould always develops anyway (doesn't produce the vacuum that you get, rather, is more of an "air reduced" environment and not so much of a vacuum).
I agree-a good looking cheese. I've just moved about 60 lbs of aging cheeses half way across the country. I'd be thrilled if any of them turned out as well as yours appears to have.
That really does look fabulous!
Quote from: Mike Richards on August 01, 2014, 12:52:05 AM
I agree-a good looking cheese. I've just moved about 60 lbs of aging cheeses half way across the country. I'd be thrilled if any of them turned out as well as yours appears to have.
Whoah, look who's back! Nice to hear from you again, Mike!
That does look fantastic Boofer , great texture !
My aged Goudas always come out much harder and crumblier , great taste , just different texture.
Whats your secret ? ☺
I will have to try that make , i have it copied.
A cheese to you ! ;D
Just seal it. Also don't leave it in the press overnight. It should only be pressed 5-8 hours until PH is 5.4
Quote from: jwalker on August 01, 2014, 01:57:24 PM
Whats your secret ? ☺
Thanks for the cheese.
Yeah, what Eric said. Wash the curds, mind the cooking/stirring regimen, vacuum-seal to preserve the moisture level, age at proper temp, hope for the best ;).
I heartily agree with the pressing guidance. I periodically check the cheese pH while it's in the press, watching for the 5.3-5.4 bracket. When that comes, the cheese comes out and gets brined or dry-salted, depending on the style, to halt the acid production.
-Boofer-
Boofer, are you checking whey coming off the cheese for PH while pressing? If so, is 5.3 the whey PH? I haven't invested in a meter yet... still learning what is involved in using one.
I press the meter tip (it's flat) to the flat face of the wheel. So, it is whey on the cheese...just not drained whey.
HTH... :)
-Boofer-
Quote from: awakephd on August 04, 2014, 12:14:21 PM
Boofer, are you checking whey coming off the cheese for PH while pressing? If so, is 5.3 the whey PH? I haven't invested in a meter yet... still learning what is involved in using one.
What Boofer said, but you have to consider that
curd PH is not the same thing as
whey PH. Curd PH is about 0.1-0.15 lower than whey PH.
The important point is that you shouldn't just pop the cheese into the press, go to bed, and then take it off the press in the morning. If you do, you may find that the cheese pH has dropped down into the 4.xx territory. Uh oh.... :o (Been there, done that. :()
-Boofer-
What kind of meter are you using?
A lot of us are using the Extech PH100 Exstik. It's got a flat probe so you can measure the curd PH. It also has a 0.01 accuracy. Real easy to use. A little disclosure though, there's a bit of a learning curve on how to use it though. The instruction manual doesn't cover that very well.
Quote from: Spoons on August 05, 2014, 10:00:22 PM
A lot of us are using the Extech PH100 Exstik. It's got a flat probe so you can measure the curd PH. It also has a 0.01 accuracy. Real easy to use. A little disclosure though, there's a bit of a learning curve on how to use it though. The instruction manual doesn't cover that very well.
Hey...what he said. :)
It took me a few tries to settle in and be comfortable with my ExStik. It's hard to imagine making cheese without it (You purists can just stop right there! ::)). This technology can be compared to a microscope...enabling the user to get closer in their observations. Before that, who knew what was in that petri dish? Acquiring my meter has greatly improved my process. Yes, I still guess at a few things in life, but acidity/alkalinity in my cheesemaking has pretty much ceased to be an obstacle. I say that and think back to those makes where the pH is plummeting and I'm flailing away trying to curb that freefall (washing the curds, salting the curds, not putting blueberries (https://cheeseforum.org/forum/index.php/topic,10255.msg80828.html#msg80828) in with the curds :o).
It's a good piece of equipment that helps to ease the job.
-Boofer-
Thanks! I am probably still a few months away from investing in a PH meter (maybe it will be a Christmas gift ... !), but it is great to have a specific recommendation.