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Gouda Cheese Recipe
Recipe from The Cheese Wizzard
Makes about 4 8oz balls

I N G R E D I E N T S
1 Gallon Fresh Milk
4 oz. Mesophilic Starter Culture
1/4 tab Rennet

I N S T R U C T I O N S
Warm the milk to 85 F (29.5 C).
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Add 4 oz of mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk.
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Dissolve 1/4 tab rennet into 3-4 tablespoons COOL water. Hot water will DESTROY the rennet enzymes.
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Slowly pour the rennet into the milk stirring constantly with a whisk.
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Stir for at least 5 minutes.
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Allow the milk to set for 1-2 hours until a firm curd is set and a clean break can be obtained when the curd is cut.
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With a long knife, cut the curds into 1/2 inch cubes.
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Allow the curds to sit for 10 minutes to firm up.
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Slowly raise the temperature of the milk to 102 F (39 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don’t mat together.
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Once the curds reach 102 F (39 C), allow the curds to settle, then carefully remove 3 cups of whey from the top surface.
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Replace the lost whey with 3 cups of 102 F (39 C) water.
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Cook the curds at 102 F (39 C) for another 45 minutes. Every 15 minutes remove 3 cups of whey and replace with 102 F (39 C) water.
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At the end of the process, you will have removed whey three times.
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Drain the whey by pouring through a cheesecloth lined colander.
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Carefully place the drained curds into your cheesecloth lined mold.
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Press the cheese at about 20 lbs. (9 kg) for 45 minutes.
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Remove the cheese from the press and flip it.
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Press the cheese at about 40 lbs. (18 kg) for 3 hours.
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Remove the cheese from the press, careful it is still very soft.
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Float the cheese in a COLD brine solution** for 3 hours. Be certain to flip the cheese over every 45 minutes or so to ensure even rind development.
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Pat dry the cheese, you will notice the outer surface has begun to harden.
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Place the cheese in your refrigerator to age for 25 days. You will need to flip the cheese over every day or it will dry unevenly.
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If too thick a rind begins to develop, place an overturned bowl on top of the cheese, or place it in a covered container. However, continue to turn the cheese daily and do not wrap it in plastic.
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Inspect daily for mold. Should mold develop on the cheese surface, simply remove it using a paper towel dipped in white vinegar.
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At the end of 25 days you can age it further by waxing it or you may use it immediately.
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If you wax the cheese, continue to flip the cheese every 3 days or so.
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** BRINE SOLUTION
Dissolve 1.5 cups of salt into one quart warm water.
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Cool the brine in your freezer, some salt will precipitate out.
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To use the solution, simply place it in a bowl and place your cheese into it.
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After you are done with the brine, you can store it in a container in your freezer.
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With each new cheese, you will need to add additional salt so that the solution is saturated.
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The solution is saturated with salt when no additional salt can be dissolved no matter how long you stir.

2006-07-24 21:35:09 · answer #1 · answered by Anonymous · 0 0

Gouda inst easy to make. Good ones need to be aged years at a time. Start off with a mozzerella and work you way up.

Books in your local library will have info on making cheeses.

2006-07-21 21:05:27 · answer #2 · answered by Lupin IV 6 · 0 0

GOUDA
2 gallons skim milk
1 quart heavy cream
1 teaspoon calcium chloride
1/4 teaspoon Mesophilic A
1/4 teaspoon liquid rennet
Combine skim milk and heavy cream in your cheese pot. Pasteurize the mixture in a double boiler then cool it to 90oF. Add 1/4 teaspoon of Mesophilic A starter. Stir in thoroughly.

In a glass dish combine 1 teaspoon of calcium chloride with 2 tablespoons of water. Add this mixture to the milk and stir gently. Hold the temperature of the milk at 90oF. Cover the pot and allow the milk to ripen for 10 minutes.
Add 1/4 teaspoon of liquid rennet to 4 ounces of cool distilled water. Add this mixture to the 90oF milk and stir gently. Allow the milk to set at 90oF for 30 to 60 minutes or until the milk has set into a firm curd displaying a clean break.
Cut the curd into l inch cubes. Let the curds set for 10 minutes. Slowly raise the temperature of the curd to 100oF over a 30 minute period. Cover the pot and allow the curd to settle for five minutes, then pour off the whey into another pot.
Allow the curd to settle to the bottom of the pot for five minutes and then drain off 1/3 of the volume of the whey. Have 175oF water ready and slowly pour this into the pot of curds while gently stirring. Add hot water until the temperature of the curd is 92oF. Make sure that you do not add too much. When 92oF is reached stir the curd gently and periodically for 10 minutes.
Add 175oF water until the temperature of the curd reaches 95oF. The amount of hot water is not important. What is important is that the temperature of the water added is exactly 175 oF. Allow the curd to stay at 95oF for 15 minutes. Stirring often to keep the curd from matting.
Allow the curd to settle to the bottom of the pot for 30 minutes without stirring while keeping the temperature at 95oF. This is done by placing the pot in a sink of 95oF water.
Pour the curds into a cheesecloth lined colander. Very quickly place the warm curds into the cheesecloth lined plastic cheese mold. Press the cheese with two pounds (1 quart of water) of weight for 15 minutes.
Remove the cheese from the press and take it out of the cheesecloth. Place the cheesecloth back in the mold and return the cheese to the mold upside down. Fold the excess cheesecloth over the cheese and press the cheese with 4 pound pressure for 8 hours This can be done with 1 gallon plastic jug of water.
Remove the cheese from the press and remove the cheesecloth. Place the cheese, unwrapped, back into the mold and let it dry for eight hours or overnight. The cheese should be kept at room temperature. This will help develop acidity in the cheese.
Prepare a brine solution by placing salt into a gallon of refrigerated water until salt is visible on the bottom of the bowl. Make sure the container is salt resistant. Place the cheese into the salt water brine for one hour.
Remove the cheese from the brine and air dry for 1-2 days. After drying the cheese should be waxed and aged at 40 to 50oF for three to six months.

2006-07-21 21:16:11 · answer #3 · answered by heidielizabeth69 7 · 0 0

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