Gouda

Jan 31 07

5L 2% milk.

1L 10% milk.

1/4 tsp CaCl in 1/4 cup water.

1/4 tsp Bio Rennet in 1/4 cup water.

Starter MA 4002

Turmeric for coloring 1/3tsp

Hickory liquid smoke, 1/4 tsp

(culture from piece of Organic Swiss cheese 3" square)

Sea salt

First attempt doing Gouda, following the recipe from Rick on Sausagemaker.org

Now this may be strange but I am going to add some organic swiss cheese to this mix for the simple reason to see if theirs enough live enzymes to create a "swiss" cheese. The fact that Swiss cheese uses a different kind of starter will be interesting how this cheese will be affected. So I will be treating this as a Gouda, and see what happens.

09:50 Bath at 33.6c Milk at 27.6c Aiming for 32.2c/90f

10:20 Milk at 32c bath at 36.5c

10:50 Milk at 33.1 added rennet, turmeric and liquid smoke.

13:50 Curds 29.1c, cut the curds, increase bath temp to 36.7c . Raise temp gradually to 37.8c over 30 min.

14:05 Curds 31.5c

14:25 Curds 33.4c

14:40 Curds 35.0c

14:58 Curds 36.9c removed 2L of whey and replaced with water of 38c

15:17 Curds 38.5c remove and replace 2L water 39c (recommended 3 times)

15:42 Curds 37.6c remove and replace 2L water 40c

16:00 Pour off whey and place in bowl and add salt to taste (1/2 tsp sea salt).

16:10 Put into mold and add 10lb weight.

16:45 added another 10lbs.

Feb 01.

Aprox. 36lbs. placed on the press overnight. I used cheesecloth to try and keep it tight.

Placed in brine for 4 hours.

Feb 12.

Waxed it and placed in the bottom of fridge, about 4c. (Paraffin)

April 23 Gouda Blues. Looks like some contamination has turned this into a blue cheese, will see in a month.

May 29.

July 10 Cut of wax and clean it up. Tastes nice and creamy/silky cheddarish.