Green Cheese Maker - 27 May 2009 08:28 PM
So, if I want my really sharp Gouda to be more mellow, should I wash it twice?
if u do that (over work) u will end up with very high pH and the cheese will not age or last if the final day one pH is higher than 5.6
the rule is to either :
1- take off 30% and add 20-25 % hot water (professional industrial method)
or
2- cook the curds until it reach 39C by heat , and after it cooks u start to replace 25% water each time ( home made method) see this :
example of one gallon milk cheese (u change accordingly)
1 Gallon Fresh Milk cooking is like this
# Slowly raise the temperature of the milk to 102 F (39 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don’t mat together.
# .. Once the curds reach 102 F (39 C), allow the curds to settle, then carefully remove 3 cups of whey from the top surface.
# .. Replace the lost whey with 3 cups of 102 F (39 C) water.
# .. Cook the curds at 102 F (39 C) for another 45 minutes. Every 15 minutes remove 3 cups of whey and replace with 102 F (39 C) water.
# .. At the end of the process, you will have removed whey three times.