How To Make Raw Gouda Cheese | Delicious way to preserve milk

#cheesemaking #goudacheese
#rawcheese
How to make a Gouda using the raw milk that I hand milk from our jersey cow. I love making 100% of my families dairy! The crazy prices haven't affected my home made products. Cheesemaking is one of my favorite ways to preserve our milk.
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Gouda recipe
*6 gallons (raw) milk
*1 cup backsplash whey ( or 1/4 tsp meso culture)
*1 tsp calf rennet ( diluted in 1/4 cup water)
1. Warm milk to 90°F
2. Add culture and rennet, stir in an up and down motion to distribute
3. Cover and rest 30 minutes
4. Check for a clean break ( if no clean break give it 5-10 more minutes)
5.Cut the curds 1/2 inch, allow to rest 5 mins
6. Stir 5 mins, sit 5 mins, stir 5 mins, sit 5 mins
7. Take out 6 cups of whey ( save as backsplash ) replace with hot tap water
8. Stir 10 minutes ( check temp 98-100° )
9. Let the curds 5 mins. Take out 5 quarts whey, replace with hot tap water
10. Stir 15-25 mins ( temp 105° ) watch for the curds to knit together when squeezed
11. Sit 10 mins, drain out all the whey ( optional 2Tbs. cumin, black pepper or red pepper flakes)
12. Scoop curds into press and press with light pressure for 30 minutes
13. Flip and press with medium pressure 8-10 hours or overnight
14. Salt brine for 20-24 hours flipping halfway through
15. Air dry for several days on the counter then vaccum seal
16. Age in the fridge for 6-8 weeks
Also check out my Farmhouse cheddar tutorial
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