Gouda Cheese Homemade Dutch Recipe 45

Steps:

• 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!