Gouda 3

July 09 2007

MA 4002 mesophilic culture

17L 2% milk

1L 18% milk

CaCl 1tsp

Bio Rennet 1tsp

Temp start at 90F and cooking temp of 100F

10:40 temp 94.7, added CaCl and waiting for cooler temp.

10:55 temp 93.7

11:25 temp 92.1

12:20 temp 90.4 added Culture.

12:38 stirred pot.

13:50 added rennet.

15:00 88.0F curds week.

16:00 89.0 cut the curds. Let rest for ten min then stir every 5 min as temp rises.

16:40 94.2

17:00 95.4

17:10 96.4

17:25 97.7

17:35 98.9

17:50 102.0 removed 4L of whey and added 4L of water, temp now 99.2

18:05 remove/add 4L water , 99.1

18:20 final rinse.

18:45 set into cloth and press with 20lb

20:00 flip and add 200oz ( 2 tins :)

22:30 put into brine.

July 10 Removed from brine and let dry.

22:20 poped into fridge.

July 13 17:30 waxed cheese.

Jan 20 210

Cracked the cheese yesterday. WoW what a taste, a Gouda flavor with a cheddar after taste. Full flavored and rich, it also melts surprisingly since I had a high acid problem back then. Over the years it has sweated a bit of oil on the surface.