What To Know
- If desired, wrap the cheese in cheesecloth and place it in a cheese press.
- Unwrap the cheese and let it age in a cool, humid environment (50-55°F, 85-90% humidity) for at least 6 months.
- Wrap the cheese in parchment paper or wax paper and store it in the refrigerator for up to 6 months.
Embark on a culinary adventure and learn how to make gouda cheese from scratch. This delectable cheese, renowned for its nutty, buttery flavor and versatile texture, can be crafted in the comfort of your own kitchen. Follow our comprehensive guide and master the art of homemade cheesemaking.
Ingredients: A Symphony of Flavors
For this cheesemaking endeavor, you’ll need:
- 2 gallons whole milk
- 1/2 cup mesophilic starter culture
- 1/4 cup rennet solution
- 1/2 cup salt
- Optional: Natural annatto for coloring
Equipment: Essential Tools for Success
Gather the following equipment:
- Large pot (8-10 quarts)
- Thermometer
- Slotted spoon or whisk
- Cheesecloth or butter muslin
- Cheese mold or colander
- Cheese press (optional)
Step 1: Prepare the Milk
Heat the milk in a large pot to 86°F (30°C). Stir in the mesophilic starter culture and let it rest for 30 minutes.
Step 2: Coagulate the Milk
Add the rennet solution to the milk and stir gently for 30 seconds. Let it rest undisturbed for 45-60 minutes, or until the milk has set into a firm curd.
Step 3: Cut the Curd
Using a sharp knife, cut the curd into 1/2-inch cubes. Let it rest for 10 minutes to allow the whey to separate.
Step 4: Heat and Stir the Curd
Gradually heat the curd to 102°F (39°C), stirring gently to prevent it from sticking. Continue stirring for 30 minutes.
Step 5: Drain the Whey
Line a colander or cheese mold with cheesecloth and pour the curd into it. Let it drain for 30 minutes.
Step 6: Salt the Cheese
Sprinkle salt over the surface of the cheese and let it rest for 12 hours.
Step 7: Press the Cheese
If desired, wrap the cheese in cheesecloth and place it in a cheese press. Apply pressure for 24 hours, gradually increasing the weight.
Step 8: Age the Cheese
Unwrap the cheese and let it age in a cool, humid environment (50-55°F, 85-90% humidity) for at least 6 months.
Aging the Cheese: A Journey of Transformation
During aging, the cheese will develop its characteristic flavor and texture. The longer it ages, the more complex and nutty it will become.
Troubleshooting: Common Challenges and Solutions
- Curd doesn’t set: Check the temperature of the milk and rennet solution.
- Curd is too soft: Cut the curd more finely or increase the heating time.
- Cheese is too salty: Reduce the amount of salt used.
- Cheese is moldy: Discard the affected area and re-wrap the cheese in fresh cheesecloth.
Questions You May Have
Q: Can I use store-bought milk to make gouda cheese?
A: Yes, but using fresh, unpasteurized milk will yield the best results.
Q: How long does it take to make gouda cheese?
A: From start to finish, it takes about 7-8 months to make gouda cheese.
Q: What is the best way to store gouda cheese?
A: Wrap the cheese in parchment paper or wax paper and store it in the refrigerator for up to 6 months.
Q: Can I add herbs or spices to my gouda cheese?
A: Yes, you can experiment with adding herbs like basil or rosemary to create flavored gouda.
Q: What is the ideal temperature for aging gouda cheese?
A: Gouda cheese should be aged in a cool, humid environment at 50-55°F (10-13°C) with 85-90% humidity.
