GOUDA CHEESE What you will need to make 1 cheese of approx. 900g: Most of the components are supplied as a part of the the Epicurean Premium Cheese Kit 7½ Litres Full Cream Milk 2 ml Calcium Chloride dissolved in ¼ cup cool water (only add when using homogenised milk) ½ teaspoon MM100 Mesophilic Culture 3 to 5 drops of Annatto(optional for a deeper, yellow cheese colour) 2 ml Rennet dissolved in ¼ cup of cooled boiled water 300g of Salt for brine Water for brine 800g - 1kg Hard Cheese Basket Cheese wax Cheese Cloth Waxing Brush Cheese Press Method: Clean and sterilise everything that will be used during the cheese making process! Prepare the Starter. The day before cheese making, prepare a “MM100 Mesophilic Culture” starter as described in “Cheese Making Basics”. Preparing the Milk. Heat the milk to 32°C. Add the Calcium Chloride solution and then the prepared starter. Cover and allow to ripen for 10 mins. Dilute the Annatto in 20mls of cooled, boiled water, add it to the ripened milk and Gently stir it through the milk until the colour is consistent. Renneting. Gently stir in the diluted Rennet with an up and down motion for at least 1 minute. Cover and allow to set for 60 minutes or until you get a “clean break”. Testing for a Clean Break. Test for a “clean break” by sliding your knife into the curd at an angle and lifting some on the side of the blade. If the curd breaks cleanly around the knife and whey runs into the crack that is made, you have a “clean break”. Cutting the Curd. Cut the curds (according to the method described in the “Cheese Making Basics” information sheet) into 13mm cubes. Allow to stand for 10 minutes to set. Drain the Whey. Drain off 1/3 of the whey. Stirring continuously, add just enough 80°C water to raise the temperature of the curds to 34°C. Let the curd settle again for 10 minutes. Drain of the whey to the level of the curds and while continuously stirring, add just enough 80°C water to raise the temperature to 38°C. Maintain this temperature for 15 minutes, stirring often. Allow the curds to set for 30 minutes then pour off the remaining whey. Line the cheese basket with the cheese cloth. Fill the Cheese Basket. Quickly place the warm curds into the lined cheese basket, breaking them as little as possible.Press at 9kg for 20 mins. Redress the Cheese. Remove the cheese from the basket, carefully peel away the cheese cloth, turn the cheese over, re-dress it and press with 18kg for 20 minutes. Press the Cheese. Repeat the process, pressing with 22kg for 12-16 hours. Brine the Cheese. Make a brine solution using 300g of Salt to 800ml of water. Remove the cheese from the basket, peel away the cheese cloth and soak in the brine for 12 hours in the fridge. Air Dry the Cheese. Remove the cheese from the brine and pat dry. Air-dry the cheese for 3 weeks at 10°C. Waxing. Melt the cheese wax provided and using the waxing brush, coat the cheese thoroughly. Aging. Age at 10°C for 3-4 months, turning 3-4 times a week.
Posted on: Fri, 21 Jun 2013 07:46:27 +0000
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