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–+ servings

Gouda

Traditional washed-curd Gouda-style cheese aged two to six months.
Print Recipe
Course Cultured Dairy
Cuisine Dutch
Status To Try
Servings 2 lb

Ingredients
  

  • 2 gallons milk not ultra-pasteurized
  • 1/2 packet C101 mesophilic culture
  • 1/2 tsp calcium chloride
  • 1/2 tsp single-strength liquid rennet
  • 2 lb salt for saturated brine

Instructions
 

  • Heat milk slowly to 86°F. Dilute calcium chloride in 1/4 cup water and mix in.
  • Sprinkle mesophilic culture over the milk, rest 2 minutes, mix in, and ripen 30 minutes.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 40 minutes. Heat 3 gallons water separately to 130°F for washing the curds.
  • Cut curd into 1/2-inch cubes and gently stir 15 minutes, then settle.
  • Remove one-third of the whey. Add hot water while gently stirring so the curds reach 98-102°F in 15 minutes; continue stirring 30 minutes.
  • Warm a cloth-lined mold with whey, fill with curds, cover curds with 1-2 inches whey, add follower and 3 lb weight, and press 15 minutes.
  • Remove from whey and press 6 lb for 30 minutes; flip and press 8 lb for 30 minutes; flip and press 13 lb for 30 minutes; flip again and press 13 lb for 8 hours.
  • Brine 6-8 hours in saturated brine, salting the exposed surface with 2 tsp salt and flipping/salting again at 4 hours. Air-dry 3-7 days.
  • Wax if desired and age at 56-64°F with 80-85% humidity for 2-6 months.
Keyword cheese
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