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Gouda
Dutch washed-curd cheese with sweet flavor.
Total Time
6h
Yield
1 kg
Difficulty
Advanced
Milk Volume
10 L
Ingredients
Primary Ingredients
- 10 litersWhole Milk
Cultures
- 1 tspMesophilic Culture
Coagulants
- 0.5 tspLiquid Rennet
Seasoning
- 3 cupsSalt(For brine)
Instructions
Heat and Culture
HeatingHeat milk to 32°C, add culture, maintain 30 minutes.
Add Rennet
CoagulationAdd rennet, let set 30 minutes.
Cut
CuttingCut into 1cm cubes, rest 5 minutes.
Wash Curds
CookingRemove 30% whey, replace with warm water (38°C), heat to 37°C over 30 minutes.
Press
PressingDrain, pack into mold, press at 20 lbs for 6 hours.
Brine
SaltingBrine in saturated salt solution for 12 hours.
Age
AgingAir dry 3 days, wax, age at 12°C. Ready in 2 months, better at 6 months.
Aging & Ripening
This cheese requires aging/ripening
Mode: Simple
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