View Gouda
Category:Cheese Recipes
Heat 2 gallons of whole cow’s milk to 90°F. Sprinkle 1 packet of direct-set mesophilic starter on top. Allow starter to stand for a couple of minutes, then stir gently into the warm milk using 20 up-and-down strokes with a stainless-steel spoon. Cover, and allow to ripen for 10 minutes.
Add 1/8 tsp. CaCl dissolved in 1/4 cup distilled water. (I use well water since it has no chlorine or fluorine in it.) Stir into milk with up-and-down strokes. Add 1 tsp rennet dissoved in 1/4 cup of distilled water and stir in gently with 20 up-and-down strokes. Cover and let the milk set undisturbed at 90°F for one hour or until you get a clean break.
Cut the curds into 1/2 inch cubes and allow it to set for 5-10 minutes.
Drain off one third of the whey, reserving for making a whey cheese. While stirring continuously, add enough 175°F water to raise the temperature of the curd to 92°F—about 2 to 3 cups. This is called “washing the curds”. Gouda is a washed curd cheese.
Allow to set at 92°F for 10 minutes, stirring occasionally to prevent the curds from matting into clumps. Drain the whey off to the level of the curds, again reserving the whey.
Add enough hot water, again stirring continuously, to bring the temperature of the curds to 100°F. Keep the curds at this temperature for 15-20 minutes, stirring occasionally to prevent matting.
Allow the curds to set undisturbed for 30 minutes.
Pour off the remaining whey as much as possible.
Gently place the warm curds into a cheese press lined with cheesecloth and press at about 20 pounds for about 20 minutes. Remove and redress and press at 20 pounds for 10-12 hours. Redress again and press at 20 pounds for an additional 10-12 hours. Be sure to check the press pressure, as it will need to be adjusted occasionally.
Remove the cheese from the press and place in a saturated brine solution in a noncorrosive container. Soak for 3-4 hours.
Remove the cheese from the brine and pat dry. Air-dry the cheese in a cellar at 50°F for 3 weeks, rubbing the cheese with a cheesecloth that has been dipped in salt water daily. (2 tsp of salt in one cup of water, can be kept in the refrigerator and reused.)
Wax the cheese.
Age at 50°F for 3-4 months, turning occasionally. The cheese is ready to eat after 3-4 months, but is better after 6-9 months.