Goats milk gouda- what changes to make from cows milk?

[Myrrh]

Thanks for the input Tomer!
I will give the Kazu a try for more flavor. Any thoughts on why most recipes suggest using both MM100 and FD if FD will suffice?
Thanks!

[linuxboy]

No need for both FD + MA100. If you want buttery just use FD.

There are times when this is appropriate. Most of those times, you're looking to cut minutes from the make to have a faster shift. And in that case, there are better options. For home use, FD for gouda is not the best choice, unless perhaps using it as a bulk starter.

increase the level of NSLAB. If I do that should I make any changes to the recipe?

Possibly times, depending on SLAB load and affect on pH curve.

Any thoughts on why most recipes suggest using both MM100 and FD if FD will suffice?

The flavor does differ with the strains a little. FD will give you phage protection. I recommend it for the faster acidification. For gouda, FD is not the best choice. A better choice is something like Hansen's CHN + adjunct, or Kazu (Kazu was made for a more flavorful gouda). But most smaller scale makers like home cheese makers will have both MM100 and FD, and using both gives a better approximation of a more ideal acidification curve.

[Myrrh]

It sounds like Kazu goes it alone- no FD needed. Is that correct? I'm thinking of giving it a try tomorrow instead of the MM100+FD. More flavor is always better!

Thanks as always for all the input!

[linuxboy]

Somewhere in your history you should try a gouda make with only Kazu. It was custom developed for that application and it is a good practice to see the outcome and see if you like it. Generally, Kazu works best with more aged goudas, 6+ months.

[Myrrh]

I will try the same make tomorrow (MM100+FD) and plan on cracking in 2-3 months. I'll try Kazu after that and plan on aging longer.
Fabulous information!