What is needed for homemade gouda?
- Chy-max microbial rennet
- Milk - cow's, goat's, sheep's - whatever you have available
How to make homemade gouda?
First we pasteurize the milk. Let's heat it up to 64°C, turn it off and let it stand for half an hour.
After thirty minutes, cool the pot with milk to a temperature of 35-37°C and add the CHN19 mesophilic culture.
Let the culture ferment for about 50 minutes (at least half an hour), then add calcium chloride and rennet. Milk should be between 28-33 degrees during curdling. Add chloride and rennet and mix thoroughly.
Adjust the level of milk and let it curdle. The curdling time varies according to the amount of rennet, for soft cheese we will want to curdle for about 30 minutes. So we dose chy-max rennet (1 ml per 10 liters).
We curd for as long as we have a broken curd. We can tell by sticking a knife into the milk and lifting it slightly. If the so-called meringue is formed, if we simply manage to lift the curd slightly, we are done. If not, we'll wait.
Cut the grain, first 2x2 cm, let it soak for about 6 minutes and then cut it - not crush it - but carefully cut it to the size of a lentil. Now it is necessary to remove approx. 2/3 of the whey and add 60% of water (from the removed 2/3), the water will be approx. 40%. Pour, mix and heat the grain up to a maximum temperature of 39. The heating should be gradual, at least 10 minutes. Then mix for at least 30 minutes and then put the grain into molds. Turn the cheese in the molds and let it ferment again for approx. 16 hours, then salt it in a 20% solution.
