Making Homemade Dutch Gouda Recipe

[Glitterfy.com - *Glitter Words*]

· ==> 3 and 1/2 gallons or 12 liters of fresh milk (This can be either raw cow milk, homo milk, or goat milk.)

· ==>1/2 tsp. mesophilic type III culture powder or 3/4 cup of mesophilic type III cheese starter culture

· ==>1/4 tsp. annatto colour (optional)

· ==>1 and 1/2 tsp. liquid rennet

· ==>1 tsp. calcium chloride if using homo milk

· ==> Pour 3 and 1/2 gallons of milk into stock pot.

· ==> Now set the stock pot into a warm water bath.

· ==>Warm the milk to 85 degrees F or 29 degrees C.

· ==>Add the mesophilic type III culture or cheese starter culture.

· ==>Add the annatto colour.

· ==>Add the rennet, but first mix it in 1/4 of cool water before adding it to the milk.

· ==>Add calcium chloride if using homo milk from the store.

· ==> Let the milk sit for 45 minutes until the curd forms.

· ==> Cut the curds and then gently stir for 10 minutes.

· ==>Let the curds settle to the bottom of the pot.

· ==> Wash the curds by pouring off 1/3 of the whey and replacing the whey with water that is at 42 degrees C or 107 degrees F.

· ==>Stir for 10 minutes.

· ==> Now pour off 1/2 of the whey and replace the whey with water that is at 42 degrees C or 107 degrees F.

· ==>Stirring occasionally, let the curds sit in the whey for 20 more minutes. Drain the curds.

· ==> Place the curds into the cheese press.

· ==> Apply medium pressure to the cheese.

· ==> In one hour rewrap the cheese and press with a firmer pressure for overnight.

· ==> Remove cheese from press and place into a salt brine for 15 hours. Remove from brine and allow to dry.

· ^,^ Now apply the cream wax and then the hard wax. Place the cheese in a cool place to age. And then enjoy!