Gouda 5

Feb 12 2009

MA 4002 mesophilic culture 1/3tsp powder.

16L 2% milk

1L 18% milk1tsp

Bio Rennet 1 1/4tsp

Liquid smoke 1/2 tsp.

Temp start at 32.2c/90F and cooking temp of 37.8c/100F Final PH 5.2 .

Water temp for wash 70c/158F tops.

Check PH meter calibration.

1000 Preheat milk.

1100 91.6F added Liquid smoke.

1120 91.1F PH 6.5

1130 90.5F Added culture.

1200 90.6F PH 6.45

1230 90.7F PH 6.38 Added rennet.

1330 88.8F PH 6.20 starting to thicken up.

1400 88.6F PH 6.04 thick enough to support thermometer.

1430 90.3F PH 5.88 cut curds.

1500 90.5F whey PH 5.67 turn up heat and stir.

1510 92.1F

1520 92.9F

1530 102.6F whey PH 5.62 Drained 1/4 and added heated water.

1600 103.1F curds PH 5.37 repeat water change.

1620 drain and place curds in press.

2215 flip and repress.

It looks like it was a success, the when has a rubbery feel to it and tight nit.

Feb 13

0930 Place in brine made with whey (12 hours). Brine PH 4.25

---Air dry for 3 weeks and wax. Age 3-4 months.

Feb 19

Waxed it, didnt want it to dry out since it is thin and 9" in diameter.