I have previously documented my frustrations with learning about flocculation, then starting to understand it, but still having a problem due to too much rennet (vegetable based tablets). So I found a store nearby with supplies, and now I have Mad Millie calf rennet which is 280 IMCU. When I stop to reflect on it, I sure have learned a lot of new things in a very short time on this forum! Today was a holiday here, and a good day for cheese making!
Gouda
2 gallons non-homoginized milk from Trader Joes pH 6.7
1/8 tsp MM100
1/8 tsp flora danica
1/4 tsp Calcium Chloride
1.75 ml calf rennet
11:30 Milk to temperature of 86.5, starter sprinkled on and allowed a few mins to rehydrate, then stirred in. Milk rested a little over 30 mins. pH at 6.6
12:15 Sprinkled in and stirred calcium, then rennet. Rested a bowl on top and waited anxiously! Flocculation at 16 mins. Multiplier of 3, so cut at 48 mins, into 1/2 inch. Then let the curds heal a little over 5 mins.
Gently stirring and making sure to break up the larger curds, for 20 mins. pH was targeted for 6.4, but was stubborn at 6.5. I stirred about 8 more mins, then decided to go ahead and wash the curds.
Removed 4 cups of whey, and replaced with 4 cups of 135 degree water and stirred about 6 mins.
Removed 6 cups of whey and replaced with 6 cups of 130 degree water and stirred about 8 mins.
Removed 6 cups of whey and replaced with 6 cups of 135 degree water. Temperature was a little low, so put the heat back on to bring it up to 100 degrees.
Stirring for about 20 mins waiting for the pH to drop. pH was targeted for 6.2 to 6.3, but finally got to 6.4.
Curd was really trying to mat together, and had a squeaky mouth feel, so I felt like it was ready to press, so I let the curds rest for about 10 mins and got the mold ready.
Pressed in mold in reserved whey for a new skill! With 10 # on top, for about 10 mins. I wasn't very sure about this.
Then into my press with 10 # for 30 mins, flipped, and 20 # for an hour. Not much of any whey coming out, but after the next flipping at 6:00 the little bit of whey measured at 5.7 pH, so I put 30 # on for a bit to get more whey, and at 6:20, the whey pH measured 5.5!
6:30 The little gouda is beautiful and weighed in at 2# 1 oz, and went into the brine. My plan is to leave it in the brine overnight until 5:30 when I get up for work. But I will flip it agin before then!
Looking good!
Nicely done. It sounds like things are starting to come together for you, and by the looks of your wheel, the sounds are right. A cheese to you.
- Jeff
Sorry for writing here, but I have made a gouda from about 2 gallon milk (7 liter) using CHR Hansen CHN22 culture. My problem is that the rind after pressing for 9 hours is not too smooth. I did not use cheesecloth and my mold is home made with holes on the side and on the bottom. I have pressed for 15 minutes under warm whey with about 2 lb. After for 30 min with 4lb, then with 8lb for 30 min, and final with 16 lb for 8 hours. The temperature was room temperature (70-72F). And on the surface there are not so good knitted points. I do not have such a smooth surface, such as you have in the above post. So I do not think I can wax it. What was the problem? The room temperature or the pressing wheights? Thanks in advance.
Quote from: manettino on February 21, 2012, 08:36:21 AM
on the surface there are not so good knitted points. I do not have such a smooth surface, such as you have in the above post.
pictures im sure would be super helpful for diagnostic purposes
Quote from: manettino on February 21, 2012, 08:36:21 AM
Sorry for writing here, but I have made a gouda from about 2 gallon milk (7 liter) using CHR Hansen CHN22 culture. My problem is that the rind after pressing for 9 hours is not too smooth. I did not use cheesecloth and my mold is home made with holes on the side and on the bottom. I have pressed for 15 minutes under warm whey with about 2 lb. After for 30 min with 4lb, then with 8lb for 30 min, and final with 16 lb for 8 hours. The temperature was room temperature (70-72F). And on the surface there are not so good knitted points. I do not have such a smooth surface, such as you have in the above post. So I do not think I can wax it. What was the problem? The room temperature or the pressing wheights? Thanks in advance.
It would be helpful for you to start a new thread for this. That way it wouldn't get lost in someone else's situation. If you could include pictures and more information on the procedure and recipe you followed, that would help to get you the right assistance. :)
-Boofer-
Hi Scasnerkay,
Sounds like your make went well and you have an lovely Gouda to come! Good Job!
Anut :)
QuoteWhat was the problem? The room temperature or the pressing wheights? Thanks in advance.
Neither. You did not press the cloth into the cheese properly+flip to create an even surface.
An update on the gouda... I opened it today at about 3 months, which seems to be as long as I can wait for any cheese still... I shared at work for a potluck. I am very happy with how this cheese turned out. Smooth, creamy, and very flavorful. The after-taste was the best... Difficult to not keep going back for more!
Thank you to all who have shared knowledge on this forum, your guidance has really made a difference in the way my cheeses are turning out!
Very nice cheese scasnerkay looks like you have overcme your issues.
Well done! I make a lot of caerphilly, which can be eaten in as little as 3 weeks. That way, if I have a cheese I'm trying to age a long time I can divert my attention away from it to the sacrificial caerphilly. Also, I just really like it!
- Jeff
Sweet! Boy, that does look good!
-Boofer-
That looks great! I've got a Gouda that is six months old now and the flavor is so spectacular. I really recommend that you try to put some of this one away for longer aging - vacuum seal it if you can and just forget about it. The flavor difference is amazing.
that really turned out nice :) I can almost smell it ^-^
That's looks superb, well done :)
Hande