Jeremy's Dutch Gouda
This recipe will make approximately 2 pounds cheese.
2 gallons of whole milk, not ultra pasteurized, and very fresh, look for the longest dates in the gorcery store.
Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
Large mixing spoon
Cheese mold with follower for pressing and weight to press with (alternatively, you may use a cheese press)
Cheese "cave" for ripening step (many hobbyists use a second refrigerator that
allows temperature and sometimes humidity control)
1. Heat whole milk to 88° F in stainless steel pot. Initial pH should be at 6.5-6.7
2. Add the Mesophilic culture. Allow to sit on top of the milk for 3-5 minutes, then stir into the milk.
3. Allow culture to ripen for 30-60 minutes. Keep pot covered to help maintain the temperature at 88° F. pH may not change during this time
4. Add 1/2 tsp of calcium chloride. Dilute in ¼ cup non-chlorinated water.
5. Add 1/2 tsp rennet/coagulant by diluting in ¼ cup cool, non-chlorinated
water. Stir in an up and down motion 5-7 times. Allow the milk to stop moving
and do not disturb the milk during the coagulation time.
6. Allow rennet time of 45-60 minutes until the milk is coagulated and you have a clean break.
7. Cut into cubes 3/8” by using a metal spatula or long knife. Cut the coagulated
milk into cubes by cutting at a 45° angle, from the left and then to the right and
then turn the pot ¼ turn and repeat process.
8. After curd is cut, allow curd to settle on the bottom of the pot for 10 minutes.
9. Add 1 liter of 176°F water to scald the curds.
10.Stir for 10 minutes.
11.Allow the curds to settle for 10 minutes.
12.Remove 1/3 of the whey. Replace it with 111° F water to bring the curd
temperature to 97-98.5 °F.
13.Stir the washed curd again for 10 minutes.
14.Allow the curds to sit in the warm water/whey mixture for another 20-30 minutes.
15.Drain whey and allow curd to begin to mat.
16.Place curds in a cheesecloth-lined form/mold and apply about 10 lbs.
weight to create a block of cheese. Press for 30 minutes. Flip the cheese and press at 15 lbs for 4 hours. Flip the cheese again and press at 25 lbs for 6-8 hours.
Prepare the Brine: 1 Gallon of water to which is added 2 Lbs of Salt, 1 tbs. Calcium Chloride (30% solution), and 1 tsp. white vinegar.
17.Remove cheese from press and place it into a saturated brine. Leave cheese in
the brine for 12 hours for each 2 pounds of cheese. Flip the cheese occasionally and sprinkle a little salt on the top
18.Allow cheese to air dry at room temperature, until rind is dry. Cheese may be
consumed at this time, but flavor will improve with aging. The cheese should be
waxed or vacuum-sealed for aging. Age at 50-55°F for 3
to 9 months.