Gouda 2

June 16 2007

MA 4002 mesophilic culture

16L 2% milk

2L 18% milk

CaCl 1tsp

Bio Rennet 1tsp

Liquid Hickory smoke

Temp start at 90F and cooking temp of 100F

0900 Preheat milk, added culture to 1L 18% milk to give the culture a boost.

0930 96F

1000 95F

1015 94.2F

1030 92.5F

1045 89.6F added culture.

1145 92F added rennet.

1245 92F cut the curds.

1310 started increasing heat to 100F. Technically taking about 30min min.

1340 93.5F

1400 96.1F

1410 97.7F

1420 99.1F

1430 101F removed and replaced 2L water.

1440 102F removed and replaced 3L water.

1500 101.5F removed and replaced 4L water.

1520 100.5F removed and replaced 4L water, final wash.

1600 after draining, placed in a mold with 20lb on top

1645 added another 200oz to the press.

1710 Flipped cheese, added another 100oz.

2000 Removed from press and placed into brine.

June 17

0830 remove from brine. Let air dry and then wax.