How To Make Gouda Cheese
Choosing The Milk:
Begin With 6 gallons/ 22.7 litres of whole full-fat milk. It can be either pasteurised milk or raw milk. If you are using raw milk keep in mind that it should be of the highest quality because the low acid of cheese will not protect against late fermentation from unwanted bacteria during ageing.
Acidifying And Heating The Milk:
Heat the milk to 86F/30 Celsius
Add 10 ml rennet and allow the curd to develop for about 35 to 40 min. from the time of rennet addition or till the time
a very from curd develops.
Cutting Curd And Releasing The Whey:
This is the most important part. When the curd is firm we need to cut it. Make a precut of the curds cutting crosswise about 1-inch
squares and then allow the curds to firm for about 2-3 min. before making final cutting to 1/2 – 3/8 inch pieces in 5 minutes.
This will help avoid losing more fat as we cut the curds smaller.
Now slowly and gently stir the curds for 15 min. After that remove 1/3 of the whey, then add water at 130F/54C for a final temp. of
98-102F/ 36-37C. This step removes some of the lactose or milk sugars which can be converted to acid by the lactic bacteria.
Continue stirring gently to keep from matting for 30 minutes.
Longer stirring= drier curds= longer aging
Pressing And Brining The Cheese
- Pour the curds and whey into a cheesecloth-lined colander. Break up curds into chunks to release some more whey.
- Line your mould with cheesecloth and fill with the curds. Fold one corner of the cheesecloth over the mould and top with a follower. Press at 10kg (22lbs) for 30 minutes.
- Remove from press and mould, turn the cheese, redress, and press at 13kg (30lbs) for 12 hours or overnight.
- Take out the cheese from press, unwrap and place in the brine solution for 12 hours, flipping at the 6-hour mark.
Air Drying And Maturation:
- Remove from the brine solution and air dry on a cheese mat placed on a wooden board at room temperature for 2 to 3 days or until rind is almost dry to touch. Turn a couple of times a day during air drying.
- Wax the cheese in 2 to 3 coats of cheese wax and ripen for a further 6 weeks at 12°C/54°F @ 85% humidity. Turn weekly
- Eat and enjoy the Gouda