Gouda 4

Jan 29 2009

MA 4002 mesophilic culture

16L 2% milk

1L 18% milk

CaCl 1 1/4tsp

Bio Rennet 1 1/4tsp

Temp start at 90F and cooking temp of 100F PH 5.2

0915-preheat milk in sink hot water. Added a ceramic tile for soft heat.

1015-88.4F added culture PH6.6

1030-89.6F add rennet

1045-91.3F PH 6.1

1100-92.7F (tile retaining heat) PH 5.9

1118- PH 6.57 ???

1135- PH 6.47 Not coagulating oh no!!!!

1200-PH 6.52 Starting to congeal.

1230-91.5F PH 6.5 and curds are set.

1300- PH 6.47

1400-91.3F PH 6.35

1600-PH 5.90

1500- PH 6.14 curds really firming up. Taking a long time :(

1600-PH 5.90

1700-PH 5.65 cut curds with whisk and increase heat, siphoned of 1/4 liquid and heating up water to add.

Jan 30

Feb 01

So this whole thing was a bust. Only the surface was solid the rest was not. I figure the milk started to turn because the storage temp rose up instead of the normal cold temp we have been experiencing. The temp at the door I kept the milk at was 12C that morning instead of the usual 0-4c. Didn't have the room in the fridge and didn't expect the weather to all of a sudden warm up, SO I'm pressed it as u can see and will do a washed cheese from it and see how it turns out. I added some white blooming on the surface to give it some activity.

Feb 09

Washed surface turning color.

Feb 19

Waxed the cheese, will see how it goes since the process didnt work out too well.