Gouda 6

March 31 2009

MA 4002 mesophilic culture 1/3tsp powder.

LYO 50 mesophilic culture 1tsp

Propionic culture 1/3tsp

16L 2% milk

1L 18% milk1tsp

Bio Rennet 1 1/2tsp

Turmeric 1/4 tsp for color.

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.

0900 preheat milk.

0930 92.5F PH 6.67 added Cacl

1000 90.6F add cultures

1010 mix in culture.

1030 90.1F PH 6.63 added rennet

1100 91.7F PH 6.61 turn off heat.

1130 92.5F PH 6.59

1200 91.4F PH 6.52

1300 90.3F PH 6.45 cut the curds. Turn up heat.

1330 91.3F start cooking and stirringc every ten min. Trying to prevent matting.

1400 115.1F replaced 25% of the water. A bit warm :) The yellow is were the turmeric settled.

1430 drain and press, 30lb.

2145 place wheel in brine. What a mess, the cheese stuck to the cloth and pealed away allot of the surface, don't know why, been noticing that the last couple of times, wonder if the cloth is deteriorating or something. Like gum on a shoe in a hot summer.

April 01

1030 Removed from brine, not pretty.