Hi all..
When I get home tonite I need to brine the gouda I made yesterday... I've seen conflicting recipes, however..
Some brines do not have vinegar, some do... The recipe here on the board's recipe section says to use a saturated brine, and in the recipe link there is vinegar...
So... What's the consensus out there? For those that have successfully made gouda, what is the brine "recipe" (proportions, etc...) that you use?
Thanx...
-Michael
I can't recall the brine recipe I used last year that turned out some successful Gouda's but tomorrow I am going to make the one on the PDF linked from this page: http://www.thebeveragepeople.com/cheese.htm (http://www.thebeveragepeople.com/cheese.htm)
It is from the Beverage People, it is authoritative, and I trust them because I have eaten their cheeses and been to their classes.
Hi Sominus,
Brine needs some sort of acid so that your cheese does not release any acid to the brine and go soft. Common ingredient for increasing acidity in brine is Vinegar but lactic acid is the best if you can find it.
Also CaCl2 may be required.