Hi all.
I posted my question in another topic, but rather I open a new. Anyway this forum is a great help, thanks.
I made a gouda mainly based on the recipe on the cheesemaking.com site, and the recipes found here in the forum. I summarized the recipes in an excel table, I attach it. (The first four is from the Gouda recipes comparing post of John from this forum).
The recipe I used:
Gouda Min
MILK PREPARATION 60
STARTER CULTURE 0
PRE-RIPENING 30
RENNETING 45
CUTTING CURD 0
COOKING CUT CURD 20
WASHING CURDS 45
PRE-PRESSING IN WHEY 15
PRESSING 10 hr
SALTING 7 hr
Under the milk preparation I mean, that I heated the milk to 67C, and then I cooled to 35C, and I added the starter culture, CHR Hansen CHN22. Waited 30 minutes, add rennet (CHR Hansen), waited 40-45 min. Then cut to 1 cm cubes, then stirring for 15 min, and cut the bigger curds smaller. I reached pea sized curds, or nut sized. Then I washed the curd, as it is in the recipe. Prepressing in whey was under 35C whey, without cheesecloth. I did not use cheesecloth during the pressing. My first weight was 1 kg (0,5lb), then I raised it, and the final press was 8kg (16lb). After the 10 hours press I had to waited 9-10 hrs, due to my work, and I could not start salting. So I put the cheese into 15-18C temperature. Then came 7 hrs salting, and now it is air drying.
My problem is, that after the pressing, it do not have smooth surface. I can see the print of the curds somewhere. I attach picture, because I cannot describe it perfectly in English. (I hope the pictures are good, and you can see my problem). The temperature at the pressing was 20-22C. I do not know it is enough.
Linuxboy has answered to my question in the other post:
QuoteNeither. You did not press the cloth into the cheese properly+flip to create an even surface.
So you think I should use cheesecloth? I have flipped the cheese, After 30 minutes, after other 30 minutes, and of course after the pre-pressing.
So I do not know what I have mistaken. Someone said the milk had overacidification, before the cheeseing. Could that be the problem? I bought the milk at local market in the afternoon, and I made the cheese right after the purchase in the evening.
So thanks in advance the responses.
(http://C:%5CUsers%5Cghegyi%5CDesktop%5CSaj%C3%A1t%5CEgy%C3%A9b%5CSajt%5CK%C3%A9pek%5CCIMG3475_2.jpg)
Does anyone have any idea? Thanks.
I thought I answered already? If you want the surface to be pressed evenly with an even plane, press cloth into it and flip until you achieve the result you want.
Ok, thank you very much. I know you have answered. Others wrote me, I should upload picture, because it would be helpful. And I thought they will answer, not you. But thanks for your answer.
Like Linuxboy said. Specifically, here's what I do. I make four or five gallon batches, and I use a 7" mold that has no bottom, and many holes in the side. I drain my curd through a colander lined with cheesecloth. When the curd has drained, I gather up the corners and twist it down tight, and press by hand expelling excess whey. I put this into my mold which is sitting on a piece of plastic mesh made for needlepoint. I press the curd mass down in the mold with my fist, while pulling up the cloth with the other hand. I let the cheesecloth hang over the edge of the mold, and take one corner and bring it across the top of the cheese, smoothing it out well. I then place a thick wooden follower on top of that and place it in my press. I press at light to medim pressure for a half hour, then push the cheese out of the bottom of my mold, peel back the cheesecloth and turn the cheese over. I bring up the cheesecloth around the cheese, carefully smoothing it out so there are no wrinkles, and slide it back into the top of my mold. Just as before, I drape one corner across the top and place the follower on top, and press again for another half hour, increasing the weight a little. When I do this the third time, I remove the plastic mat under the mold, and increase the weight to the full press weight for the style of cheese. I have tried pressing the final time with no cloth, but I find it easier to slide out of the mold if I use the cloth.
Dave, and everybody, thanks for the response (I know it is an old post). I will try your suggestions. But I do not know how should I start if I make for example gouda, and a pre pressing in whey is required? How could I drain it into a coulander, as you described?
Don't treat it too much as rocket science, normally Gouda is a fairly easy cheese to make. In my opinion (and based on what I see at the artisan cheese farm near Gouda where I buy my raw milk) pressing under whey is not necessary. What IS necessary is a good rind-forming, which will be supported by using a cheese cloth while pressing OR using Kadova moulds. I know they are expensive but the nets in Kadova moulds are forming very good rinds. For Baby Gouda's I would suggest (assuming the curd is treated like it should) to fill the moulds by crumbling the curd in it, put the follower on top and let the mould drain upside down for about 15 minutes and then press.
My 2 cents is that there was also not heavy enough pressing weight.