Hello, here is a raw milk Gouda older than 2 months, soft texture, taste delicious and easy to produce, I recommend for cheese lovers like me. Good cheese.
Excellent! It looks moist & delicious.
Would you please share your recipe and affinage details?
Have a cheese for such a wonderful effort.
-Boofer-
Hi, thank you for your comment, I am new, you have the experience, thank you for your support, here is the recipe (I use a translator desole for errors).
5 liters raw milk
120 ml. Mesophil
2.1 ml Rennet microbial powder diluted in 50 ml clean water.
- Milk 32 ℃ put Mesophile (waiting 1 hour)
- Milk 32 ℃ added Rennet (waiting 1:35 hours)
- Cut 1 cm light mix a 32 ℃ 10 minute
- Let stand 5 or 10 minutes
- Remove 1/3 of whey
- Added 300 ml water has 79 ℃ soft
- Caillé must be at 33/35 ℃
- Rest for 10 minutes
- Remove small milk curd
- Add 600 ml water a max 79 ℃ gently
- Soft mix 30 minutes
- Caillé max 38 ℃ .... drainage, pressing, brine and ripening 9 weeks exactly.
- At first, use coconut butter with a bit of salt, leave 1 month, after 1 month, scrape the butter and vacuum packed 5 weeks and good result. You are Proffessor I am high, thank you.