Making Gouda Raw Goat Cheese
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- Опубліковано 4 кві 2014
- Making 1+ lbs of raw goat cheese from unpasteurized goat milk. If you want to make Gouda too; we are following a recipe from this wonderful site; marblemounthomestead.blogspot....
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Did you make your cheese press? Can you show a video of the press?
We bought this cheese mold on Amazon, and found a large tin can (that held flour) that fit perfect on the top of the mold. Before that, we had trouble with the weights falling off, but with the snug fit, it can't lean very far in any direction. I had read so many bad reviews about mechanical presses, that I wanted to stick with weights.
what dose you salt brin consist of..? If I may ask..?
+tenille warren : 8 ounces of non-iodized salt mixed to 1 quart of water
did you apply 15 pounds of pressure for 30 minutes really? is it enough for Gouda Cheese? What is the maturation time for your Gouda cheese..?
Yes, 15 pounds works for "light gouda." That's 30 minutes and flip the cheese and press for another 30 minutes. "Light" means lightly aged. It ages for a minimum of 2 months. This video is a demonstration of how we make our cheese, and not a complete guide on how to make gouda. Check out the description on the video for a link to the source recipe. Don't try making this without reading the original instructions!
The River School
thank you for your reply..
thank you >> but I did not understand >> what was that cube of ice >> did you add culture ?>> and why you throw whey and add hot water >> can not I heat the cheese in its self whey? thanks
An ice-cube equals 1/8th teaspoon of culture. We re-culture our own instead of buying powdered culture. The recipe link is in the description , which you should read if you want to make it. If you start changing the recipe you will make your own cheese. Adding water slows down acid development.
can I make any culture from an old piece of cheese >> any kind of cheese?
Buy the culture. Start with an easy cheese recipe from cheesemaking.com. Gouda is mid-level experience cheese, not for first time cheese makers.
what is brine?
Just salt and water mix.
Making another cheese
why did you cut it before vac sealing?
We operate a herd-share program, so these 4.oz cheeses are for members. Even if that wasn't the case, by cutting them up, you can open one at a time and not have to worry about all your cheese molding when you open it. You can also test the cheese are various ages.
Ok but you totally neglected to teach about the culture. And the name of the culture I didn't get and where you get it and why it is in the form of an ice cube. Please be more specific so people watching can actually make this. Otherwise we are left frustrated.
There is a link in the description that takes you through the whole process, (including the amount of culture and type of culture.) You should print off the directions from Marblemounthomestead and follow along with the video.