Gouda cheese

You will need Milk “Cheese” rennet from BakZdrav (at the rate of 1 stick per 50 liters of milk) Starter culture “Semi-hard cheeses” (at the rate of 1 stick per 50 liters of milk *) Thermometer Cookware: a saucepan (volume 5-10 liters or more in depending on the amount of milk), slotted spoon, knife, cheese mold, colander, gauze (cloth). Edible table salt Calcium chloride with a concentration of 100 mg / ml (or 10%) at the rate of 5-20 ml per 10 liters of milk (varies depending on the quality of milk). * Starter culture consumption Direct introduction - 1 stick (3 g) for 50-60 l of milk or 0.6 g for 10-12 l of milk. Cooking Procedure Pour milk into a saucepan and heat to 32 ° C. Dissolve the required amount of calcium chloride in 50 ml of boiled chilled water. Add to milk, stirring well. Dissolve the required amount of "Semi-hard cheese" starter culture (based on the calculation - 1 stick of starter culture per 50 liters of milk) in a small amount of milk and add it to a common container with milk. Mix thoroughly until the starter is completely dissolved. Cover the pan with a lid and leave for 30 minutes to activate the microflora. Dissolve the required amount of rennet “Cheese” enzyme in a small amount of chilled boiled water (at the rate of 1 stick of rennet “Cheese” enzyme per 50 liters of milk), stirring thoroughly. Cover the saucepan with a lid and leave until a curd (cheese cala) forms, then leave to stand for another 40-50 minutes. After the time has elapsed, check the curd for a clean whey separation. This can be done in several ways. Here is one of them - make a small incision on the surface of the clot, 1-2 cm deep and, moving the knife to the side, inspect the surface. The serum in the cut should be transparent, the curd should be dense and elastic, the knife should be clean, without cheesy traces. If the curd has not completely formed, leave the mixture on for a little longer. Cut the curd into columns with a side of 8-10 mm., Cut the columns into cubes. Let sit for 5 minutes for the curd to settle to the bottom of the pot. Begin mixing the curd gently with a gradual increase in temperature to 34-35 ° C for 20 minutes. During this time, the curd grains should become finer and more elastic. Remove as much whey as possible to the curd level. Continue kneading the curd while gradually raising the temperature to 37 ° C. Stir for 40 minutes to firm up the curd. Prepare a cheese pan and line it with cheesecloth or cheesecloth. Transfer the curd to a mold and cover with a pressing lid. Press the cheese for 30 minutes under a weight of 2-3 times the weight of a cheese head. While the cheese is being pressed, heat the whey to 48 ° C. At the end of pressing, transfer the cheese head to warm whey for 40-50 minutes. Turn the cheese head over once during this period. Salting and pressing Place the cheese head in a mold, cover with a pressing lid and hold under a press equal to 8-10 cheese head weights for 1 hour. Flip and press for another 8 hours with a weight equal to 12-13 cheese loaf weights. Prepare a salt solution with a concentration of about 25%. To do this, dissolve 250-270 g of sodium chloride in 500-600 ml of prepared chilled boiled water .. Then bring the volume to 1 liter. Place the cheese head in the brine for 10 hours. Maturation Remove the cheese from the brine, place on a drainage mat and dry in the refrigerator for 3-5 days until a firm, dry crust forms. Soak the cheese for 2 months at a temperature of 10-12 ° C and a relative humidity of 85%. If mold appears, clean it off with a stiff brush and wipe the surface with a saline solution and vinegar. In addition to natural maturation, you can vacuum or wax the cheese.