I made Gouda this weekend following this recipe: https://cheeseforum.org/forum/index.php/topic,2042.0.html (https://cheeseforum.org/forum/index.php/topic,2042.0.html)
My cheese seemed softer than it should be after 16 hours under 50lbs of weight.
Is that normal?
I would attach a photo, but cannot figure out how...
What was your flocculation time? If it was fresh rennet and you got 10-12 mins flocculation, as is mostly the case with summer milk, that one hour to "clean break" will give you a very strong curd that retains moisture. Goudas should be 3, maybe 3.5x with summer milk, meaning waiting 30-40 mins from when you added rennet to when you cut.
Hmm, I am using only store-bought milk. I left 1/2 a Junket tab in for about an hour and 15 minutes, as I didn't get a clean break after waiting just an hour. Should I cut before the clean break?
When I first started making cheese I used Junket tablets, but found that they were unpredictable at best as to when they would set the curd. Would never meet the time deadlines. Changed to rennet and have much better curd set luck. Now if I can learn this flocculation technique I will be a better cheese man.