Hi there! It's been a while coz i was busy building a cheese vat.
Does anyone have a gouda recipe for me for making 100 litres at once with times and ph targets.
I will appreciate it alot.
Thnx alot in advance!
It would be better if you designed a gouda recipe yourself and posted it here for feedback. You would learn more, and could understand better the reasons why someone would make a specific suggestion. There are gouda recipes out there: in books, on my site, and here, and other sites.
Can I use the same recipe and timescales as when making 35 litres?
Coz 100 litres is alot and I dont want to waste it.
Do you perhaps have ph targets for making gouda?
Read how to scale recipes, there are a few threads here that are really detailed and explain all you need to know about scaling. Search for scaling. And yes, it works about the same. You adjust culture and rennet for quantity, and then account for curd volume in terms of how long it takes you to process the curd, to make sure pH is on target.
Search for recipes. If you were to do that, you would see I do indeed have pH targets. :)
I think the major difference will be co compensate for the time it takes you to drain and begin pressing,
Linuxboy explain to me not once that is why commerical large scale recipes offer a PH range rather then a single number and why when scaling down 100L recipes you may have to lengthen your make just a bit when working according to time rather then PH "stops" because draining and pressing the curd in a 10L takes just a few moments.
It's twofold:
1) Curd mass has thermal mass properties, so the physics changes for heat, moisture gradients. But if anything, more curd evens everything out and makes it better. Might make acidity a little faster because curd retains heat better during pre-press.
2) Processing curd is a physical and workflow consideration. You can turn 10 lbs by hand. Turning 1,000 lbs takes time to shovel, scoop, etc. Even if you're using a curd pump. So you have to account for it, for the extra time, and what happens to the curd while it's handled. For example, for cheddar, some small producers will mill at 5.5 because it takes them 30 mins to finish. It takes more time to drain whey, for example. But it all depends on your workflow and machinery.
And the real truth is, most of the time, it doesn't matter all that much because there's a decent working window to get it all done.
Hi Gustav, I saw "Melkman se kind" so I presume you are able to read Dutch? In that case I know a publication for you that is in Holland about a standard book for the artisan Gouda makers. It describes the whole process, all kind of defects and their solutions etc.
It's called "Rondom boerenkaas", when you google that you will find a link to the pdf.
Thnx. Actually I'm Afrikaans in South Africa, but it's almost the same as Dutch.