Homemade Gouda cheese. Recipe

Gouda is the most famous Dutch cheese. Recipe by Pavel Chechulin.

Ingredients for Gouda Cheese:

Recipe for "Gouda" cheese:

Heat the milk to a temperature of 32 degrees. Add mesophilic starter. If you do not have a special cheese starter, use sour cream, whey or buttermilk. The amount of starter according to the instructions, if you replace it with sour cream, etc., then 7 tbsp. l. If you use pasteurized milk, add calcium chloride dissolved in water. After half an hour, add rennet. Leave the milk for 30-60 minutes until a clean break is achieved. Cut the curd into cubes with a side of 10 mm. Leave for 10 minutes.

Mix the cubes very carefully. In a water bath, slowly, no faster than 10 minutes, stirring, heat the mass to a temperature of 34 degrees. Leave for 10 minutes.

Remove from the water bath. Remove 2.5 liters of whey. Add 1.25 l with continuous intensive stirring. boiled water with a temperature of 55 degrees and 1.25 l. boiled water at a temperature of 56 degrees. The final temperature of the mixture should be 38 degrees. Leave the mixture for 10 minutes.

Pour off almost all the whey so that the remainder barely covers the cheese mass.

The next stage is called whey pressing. To do this, you need a flat surface with a diameter slightly smaller than the diameter of the pan. I'm at rock bottom springform for baking. You can also take a suitable sized plate or dish. Place a small weight on top (a half-liter bottle of water) and leave for 30 minutes.

Line the mold with cloth. The classic shape for Gouda is with rounded edges. I have a plastic saucepan for the microwave, the piston is made from a second saucepan of the same type. Diameter 15 cm. Place the cheese mass in the mold, trying to disturb its integrity as little as possible.

Cover the top with a piston. Press with a weight of 2.5 kg for 30 minutes. Remove the cheese from the mold, turn it over and change the cloth. Press with a weight of 5 kg for 30 minutes. Redress the cheese, do not turn it over. Return under the same load. Press for 18-24 hours. If you have a different diameter of the mold, recalculate the weight for your mold (I hope you know the formula for the area of a circle).

Remove the cheese from the press and trim the heads if necessary.

Gouda is a world-famous Dutch cheese, named after the city in which it was born. In the old days, cheese weighed Everyday life people and was highly valued - because long storage sailors took it on voyages, the head of cheese was a measure of weight, and taxes were measured in it.

Gouda can be young - aged from 2 to 5 months - it is a delicate and at the same time elastic cheese, slightly sweet and with a fruity flavor,

and aged up to 18 months, more dense, crumbly and piquant.

The taste of the cheese changes as it matures. The older the cheese, the brighter taste and stronger aroma.

Features of the preparation of cheeses of the Dutch group

Fresh milk should have a fat content of 2.5% -2.8%;

The cheese grain is washed hot water to reduce lactose and acidity;

Cheese is not allowed to contain large quantity small holes of the correct shape or smooth structure of the cheese;

This recipe makes two famous cheese– Gouda (flat cylinder with rounded edges) and Edam (balls of different weights)

Equipment

- for milk

Gauze/ for draining whey

- for a 2 kilogram head of cheese or 2

- or

Ingredients

20 liters of milk ( classic recipe made from cow's milk, but also delicious from goat's milk)

1/5 of a package per 100 liters of bacterial starter culture

1/3 tsp. (2g)

1/5 of the package per 100l of natural rennet

1/5 of the package per 100 liters of aroma-forming culture

Yield 10-11% based on milk volume – 2 kg cheese

Preparation

Pasteurize the milk at 64°C for 30 minutes.
Cool the milk to 32°C. If desired and available, you can add annatto dye (1 drop per 1 liter of milk).
Measure with a clean spoon required amount starter cultures and sprinkle them evenly on the surface of the milk. Let stand for 3 minutes to allow dry crops to absorb moisture.
Using a large slotted spoon, mix the entire volume of milk with gentle movements from top to bottom. Cover with a lid and let the milk sit for 10-15 minutes to allow bacteria to multiply in the milk and enrich it.
Dissolve calcium chloride in 50 ml of water, add to milk and gently mix well from top to bottom.
Add pre-prepared milk-clotting enzyme (dissolve in 50 ml of water, both dry and liquid) and mix everything well. Cover the pan with a lid and leave for 45 minutes.
After about 45 minutes, a tight curd should form with a clean break and clear whey separating. If the curd is still unstable and the whey does not separate, let the milk sit for another 5-15 minutes.
Cut the resulting curd into cubes with an edge of approximately 1 cm. Do not stir.
Leave for 10 minutes. Then mix gently.
Slowly heat to 34°C (about 10 minutes). While the cheese mixture is heating, stir it two or three times. Turn off the heat.
Leave for 10 minutes. Drain off 30% of the whey (for a volume of 20 liters this is 6 liters).
Without ceasing to stir, pour in boiled water heated to 55-56°C in the volume of the drained whey. The final temperature of the mixture will be exactly 38°C (when washing the cheese grain with hot water, monitor the temperature - it is at this stage that the cheese becomes elastic).
Leave for 10 minutes. Drain the whey to the level of the grain. It is important that the grain is completely under the whey layer.
Press the cheese grain and lightly press directly in the pan for 30 minutes (1 kg load per 10 liters of milk). You can first place a lid from a pan or a plate on the cheese curd, and a weight on it. It is the pressing under whey that gives Gouda cheese its characteristic structure.
After 30 minutes, remove the press and pour the remaining whey through the cheese mold, so it warms up a little.
Place the cheese curd into a cheese mold lined with cloth or gauze. You should try to break the resulting cheese mass while placing it in the mold.
Press the cheese with a load of 1 kg for 30 minutes (double the load).
Take out the cheese, turn it over, straighten out the folds and return it to the press. Press for 30 minutes (double the load 2.5 kg).
Take out the cheese, straighten out the folds and return it under the press (do not turn the head over, just “change it”). Press for 18-24 hours (do not change the load).
Take out the cheese, trim off the tides and place in a saturated 20% saline solution. Brine temperature no more than 15°C. The cheese will float, so the uncovered part must be salted separately (sprinkled on top). Keep the cheese in brine for 1 hour for every 100 grams of cheese head weight.
Remove the cheese from the brine, dry it on a drainage mat, and place it in the refrigerator for 3-7 days until the crust becomes dry. No need to cover up. Turn over daily to ensure even ripening and drying.
When the cheese has dried and a crust has formed, wipe the head with 3% vinegar and cover with wax or place in a vacuum (it is best to vacuum seal).
Place the packaged cheese in the refrigerator for eight weeks, turning it once a week (before the cheese is ready, it must be kept for 1 month to goat cheese and 2 months for cow).

For more aged cheeses, you can leave the cheese for up to 6 months. Don't forget to turn the cheese regularly (1-2 times a week).

The cheese is ready to eat. Bon appetit!

All ingredients for making Gouda cheese can be purchased.

How to prepare 20% brine:

Bring 4 liters of water to a boil, dissolve 1 kg of rock salt;

Cool to room temperature and strain or carefully drain so that any dirt from the salt (if any) remains at the bottom;

Add 5ml 6 percent vinegar, 5g dry calcium chloride or 40ml 10 percent solution calcium chloride.

The brine can be used several times

Rating: / 115

The overwhelming majority of industrial hard cheese, familiar to everyone on our shelves, since deep “Soviet” times, are the so-called “layered” and “bulk” types of the Russian and Dutch group of cheeses. Compared to European durum varieties– our cheeses in their usual consumed form are more likely to be semi-hard cheeses, but they are basic for obtaining and hard cheeses during their long maturation.

Technically and in terms of the cooking process, Russian and Dutch type cheeses are produced almost identically, with the only difference being that sheet cheeses are pre-pressed under a layer of whey in the so-called. “Plast”, while the Russian group of cheeses is poured with “drying” of the cheese grain directly into the mold.

Because basically ours industrial cheese was historically based on imported technology from Holland, or rather Gouda cheese, then below, using the example of this particular cheese, which is considered to come from the city of “Gouda,” a universal technological instruction is given for the production of the so-called “plastic” industrial cheese.

Gouda cheese is named after the Dutch city of Gouda, as it was originally produced near this city.

The first records mentioning Gouda cheese date back to 1303, so the history of this cheese goes back 700 years. The share of Gouda cheese in the total range of cheeses produced in Holland is more than 60%. Gouda is a traditional fatty semi-hard cheese. It is disc-shaped with a semicircular side with a very smooth yellow surface.

Young cheese has a sweetish, clean taste. During the ripening process, the taste becomes more intense and complex.

Gouda cheese is considered one of the best in the world. It is both a table and dessert cheese and goes perfectly with fruit and wine.

General and physical and chemical characteristics of Gouda cheese

¹ - measured 12 days from the date of production;

² - Code of agricultural laws of the Netherlands (Artikel28, Landbouwkwaliteitswet).

Gradations of cheese maturity:

- young: 28 days;
- mature: 3 – 8 months;
- old: 8 – 12 months;
- one-year-old: more than 12 months.

Physico-chemical parameters of milk for the production of Gouda cheese:

type: fresh cow's milk;
Fat: 2.9% – 3.0% for Gouda 48 production;
whole milk for the production of Gouda 48+;
pH: 6.7 – 6.8;
freezing point:< 0,525 (в зависимости от содержания жира);
inhibitory substances: none;
organoleptic characteristics: fresh taste and smell.

Microbiological parameters of milk for the production of Gouda cheese:

total bacteria content:< 80.000 /мл;
of which are heat-resistant:< 1.000 /мл;
somatic cells:< 275.000 /мл;
butyric acid bacteria: absent in 25 ml.

Cheese production process:

(Disclaimer: All instructions below apply only when using K. Van't Rith equipment.)

1. Milk must be pasteurized at a temperature of +72 °C, holding time 20 seconds. If the total bacteria content in raw milk exceeds 150,000 /ml, use bacterial separation.

2. Pump the milk into the cheese maker at a fermentation temperature of +30 °C.

3. Add to milk following ingredients in sequential order (quantities are indicated per 100 liters of milk).
- 15 ml of liquid calcium chloride in accordance with attached Specification 1;
- 1 liter of production starter (Preparation of mother and production starters is described in the attached Instructions 2);
- 25 ml of liquid rennet in accordance with the attached Specification 3.

4. Stir the milk at approximately 8 rpm for 3 to 5 minutes.

5. Continue the ripening process at a constant temperature of +30 °C for 25 to 35 minutes.

6. Start cutting the egg white curd at approximately 2 rpm and slowly increase the speed until after 16 minutes the cutting speed is approximately 8 rpm.

The total cutting time should be about 16 minutes, until the protein cubes are about 0.5 - 0.8 cm³ in size. Then stir the curds very gently at approximately 4 rpm for 5 minutes.

7. Drain off the whey in a volume of about 40% - 45% of the amount of milk originally in the cheese maker.

8. Mix the cheese grain at approximately 8 rpm for 5 minutes and then add +65 °C hot drinking water directly into the cheese maker until the temperature inside the cheese maker rises to +34 °C - +36 °C (at In this case, about 15% of the amount of milk that was originally in the cheese maker should be added.

9. Add liquid saltpeter to the cheese maker in accordance with the attached Specification 4 in the amount of 30 ml for every 100 liters of milk originally in the cheese maker.

10. Mix the curd grains at approximately 7 rpm at a constant temperature of +34 °C – +36 °C for 30 minutes.

11. Unload the curd grains from the cheese maker into the molding machine while continuing to mix.

12. Leave the cheese grain undisturbed in the molding machine under a layer of whey for 5 minutes in order to form a cheese layer.

13. Press the cheese layer for about 25 minutes, while slowly increasing the pressure from 2 bar at the beginning of the process to 4.5 bar at the end. At the same time, drain the whey from the molding apparatus so that by the end of pressing the whey is completely removed.

14. Cut the cheese layer into rectangular blocks and place the blocks in cheese molds. Close the molds with lids.

We all love cheese since childhood. It’s not surprising, because this is one of the most delicious and healthy products our diet. Everyone is well aware of the cheeses on the shelves in the store: Kostroma, Russian, Parmesan, mozzarella, etc. And among them, gouda deserves special attention - a delicacy from the Netherlands, which has a delicate texture, delicate aroma and spicy taste. Buying it in the supermarket is not difficult, but having your own homemade Gouda cheese is a special pleasure for gourmets and simply lovers natural food. So, gather your culinary skills, creativity, patience, and go to the kitchen to prepare Gouda cheese at home!

Properties of Gouda cheese

Gouda cheese was named after the city of the same name in the Netherlands. Where else if not in this country to produce one of best cheeses peace? Surrounded on all sides by picturesque meadows, rivers, lakes, it creates ideal conditions for breeding livestock, which in turn produces the most tender milk, from which cheese is made.

The composition of Gouda differs little from other cheeses. It contains cow's milk, sourdough and veal ferment. This cheese belongs to the category and has a pleasant creamy taste. Its peculiarity is that it changes its properties as it matures. The older the cheese, the denser and more flavorful it is. It is impossible to say for sure which gouda is better - young or mature. They are both good in their own way, it all depends on your taste preferences.

Calorie content, benefits and harms of Gouda cheese

Like anyone milk product, gouda is a storehouse of substances necessary for the body. It contains the amino acids lysine and methionine, trace elements calcium, iodine, potassium, phosphorus, etc., as well as vitamins B, E, A, D and C. All these elements have a beneficial effect on the condition of the skin, nails, strengthens bones, improves thinking activity, vision.

People who care about their figure should limit their consumption of guada, because its calorie content is 356 kcal per 100 g, of which about 240 kcal comes from fat. However, there is no need to exclude it from the diet completely. Not only does he have everything positive properties, which were described above, it is also a high-quality source of protein, which is necessary for athletes, and a source of healthy fats, which is especially important for girls. So, regardless of the calorie content, eat this product at least a couple of times a week.

But, like any other product, Gouda cheese is not universal. For some, it can be detrimental rather than beneficial. Therefore, it is better to avoid gouda for those suffering from gastritis, edema and hypertension. And, of course, in case of individual intolerance to lactose or other elements, as well as allergic reactions, this product should also be excluded.

Gouda cost

If you don’t like the prospect of making this cheese yourself, you can easily buy it in almost all stores. The price of the product will be approximately 400 rubles per 1 kg (depending on the region of residence).

Homemade Gouda Cheese Recipe

Now that the composition, calorie content, beneficial features and prices, it is worth directly answering the question of how to make Gouda cheese at home. This process is quite labor intensive, so be patient. But if you follow step by step instructions, then preparing Gouda will not give you any difficulties.

Necessary cooking equipment:

Pan with a capacity of 15 liters;
Form for Gouda cheese - should be enough for 2 kg of product (at home you can replace it with a colander);
Gauze;
Press (preferably different weights, from 5 to 15 kg).

Ingredients needed to make Gouda:

Cow's milk (preferably homemade) – 15 l;
A third of a teaspoon of liquid calcium chloride;
A third of a teaspoon of liquid rennet (veal) enzyme;
Mesophilic starter - half a teaspoon.
Brine (water 4 l, salt 1 kg);
Wax for cheese.

In principle, you can make a more homemade Gouda cheese using sour cream instead of calcium chloride and mesophilic starter, but we provide you with a more classic recipe.

Step-by-step recipe for making Gouda cheese at home:

Making Gouda cheese at home starts with heating milk. It should reach a temperature of 33-35oC;
Remove the warm milk from the heat and sprinkle evenly with the mesophilic starter. Leave it like this for 3-4 minutes so that the moisture has time to be absorbed;
After the specified time has passed, stir the milk with a whisk from top to bottom. Make sure that you cover all the liquid in the pan, otherwise some of it will simply not harden in the subsequent cooking process;
Cover the pan with a lid and let it sit for 30 minutes so that the beneficial bacteria multiply;
Dissolve calcium chloride in 50 ml of water at room temperature and pour this mixture into the milk, constantly stirring in the same way - from top to bottom;
Take another 50 ml of water and now dilute the rennet there. Pour it all into the milk again, stirring. Leave the mixture to sit for 45 minutes;
After 45 minutes, your workpiece should already resemble cheese: a fairly dense jelly-like clot should form. If this effect has not yet been achieved, then leave the mixture for another 5-10 minutes;
Cut the curd into squares of approximately 2-3 cm and leave for another 5-10 minutes. This step is necessary to ensure that the whey is separated from your future cheese;
Start stirring the cheese mixture slowly and continue to do this for 5-7 minutes. The curd should separate the cheese grain from the whey. So that it settles to the bottom of the pan, after stirring, let the mixture sit for about 5 minutes;
Now you need to remove approximately 1.5-1.7 liters of whey. Instead, pour the same amount of boiled water into the mass at a temperature of 60-65°C. Gently stir the cheese mixture for 7-10 minutes, and then leave to brew for another 5. This is necessary so that the grains release excess moisture;
Now repeat the procedure by replacing the whey with water, but this time do it with 5 liters of liquids and take the water a little colder - about 45 ° C;
Now you need to stir the resulting mass for quite a long time - for 20 minutes. The grains should be the size of a pea. Let the mixture sit for 5-7 minutes and then remove all excess liquid;
Place the mixture in a special cheese mold or colander, squeezing and kneading it, as it can thicken quickly. Cover the pan with a lid;
Take a small tray, cover it with a drainage mat and place the mold with your future cheese there. Place a 5 kg press on top of the mold. Keep this for half an hour. After 30 minutes, remove the workpiece from the mold, turn it over to the other side and put it under the press again, only this time weighing 8 kg. After 40 minutes, repeat the procedure and set the press to 15 kg for 6-8 hours;
Then remove the cheese from the mold and soak it in homemade brine overnight;
The next day, remove the dish from the brine, place it on a drainage mat and leave to dry for 3-4 days at room temperature until the crust hardens. At the same time, remember that the cheese must be constantly turned over so that it dries evenly;
Next, it is advisable to spread the product with special cheese wax. You don’t have to do this, but then you will have to wash the natural crust regularly;
Despite the fact that the instructions end here, it is still too early to call everyone to the table, because... The cheese needs aging from 2 to 6 months. To do this, leave it in a dark room at a temperature of 13 ° C and a humidity no higher than 85%.

Use of gouda in cooking

This cheese is simply versatile. Not only is it delicious for breakfast with bread and butter, but it also makes a great addition to pasta, pizza, salads and other cold appetizers. Homemade cheese You can use gouda for baking or, as well as for. All these recipes are already on our website.

Even though the Gouda cheese recipe is quite labor intensive, it is still possible to make it yourself at home. And it will be one of the most delicious and healthy cheeses that you have ever tried! So go ahead, create, and we wish you good luck!

Video: Making Gouda cheese at home

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Set of starters for making Gouda cheese at home, for 10 liters of milk Article: 1840

A set of starter cultures for making Gouda cheese at home, for 10 liters of milk

List of starters and additional components included in the kit:

Instructions included.

Shelf life: 1 year.

History of creation.
Gouda. The cheese, produced in the city of Gouda in the Netherlands, was already known throughout Holland at the beginning of the 19th century. The spread of this cheese outside the country was facilitated by good quality, long shelf life and trade links between Holland and the world.

About the recipe and starters.
Gouda cheese is now produced all over the world. The name Gouda is not proprietary. Put into practice the heritage of Dutch cheesemakers. On good milk With our starter you can make this wonderful cheese right at home.

Materials and tools for making cheese:

Stainless steel pan or enamel bucket with a thick bottom with a volume of 10 liters or more
Forms for cheese (for example - art. 1431, a large selection of forms is on the website)
Napkin or gauze

Drainage mat
Lattice
Table salt, coarse, non-iodized
Milk: fresh cow's milk that has not undergone separation or heat treatment.

Consumption rate: from 10 liters of milk of medium fat content and medium protein content you will get approximately 1-1.2 kg of cheese

Instructions for the kit for learning cheese making at home. Gouda.

Operating procedure:

1. Preparing milk. For Gouda, cow's milk aged for about 4 hours is used. It is recommended to carry out pasteurization: rapid heating to +72°C with intensive stirring, holding at +72°C for 15-20 seconds, rapid cooling in a water bath to +31°C.

2. Starter culture art. 1839 from the kit is added to milk cooled to +31°C: observing the rules of asepsis and antiseptics, the culture is scattered on the surface of the milk, left on the surface for some time to swell, after which it is thoroughly mixed with milk to evenly distribute the starter culture, leave for 25-30 minutes.

3. Calcium chloride (art. 1560) is dissolved in 50 ml of boiled drinking water at room temperature and added to the milk with thorough mixing.

4. Add Annatto dye (optional). Usually add 0.1 - 0.2 ml per 10 liters of milk.

5. Addition of rennet. Important! The dose of milk-clotting enzyme may differ several times depending on the properties of the milk. We recommend that you always carry out a clotting test and calculate the dose of the enzyme individually for each specific case. You can find out more about this on the website in the “Articles” section.
Dissolve the contents of the sample bottle art. 1559 (enzyme starter (pepsin)) in 100 ml of boiled drinking water at room temperature. Add the enzyme solution to the milk with constant stirring*.
*stirring is carried out intensively, without creating flows circulating in a circle, evenly throughout the entire volume, for 5-7 seconds. Stop the flow of milk. In moving milk streams, the curd does not form correctly.

6. Checking the formation of a clot and processing it. The milk is fermented to form a curd and leave it for about 45 minutes. You can find out more about this on the website Clean separation of the curd from the whey must be achieved. There are many testing methods, for example, you can place a slotted spoon on the surface of the clot - if rolled correctly, transparent whey will pass through its holes, and the clot, under the influence of the weight of the slotted spoon, will elastically bend a few millimeters. If this has not happened yet, leave the clot for a few more minutes. Cut the curd into columns with a side of 8 - 10 mm. Cut the posts at an angle into cubes measuring 5 - 15 mm. This takes about 10-15 minutes. After cutting, kneading is carried out in order to “dry” and avoid settling of the cheese grain. Mix the mass slowly for 20 - 30 minutes, without applying excessive mechanical force to the clots. Let the cheese grain settle. Remove whey to grain level, approximately 30%. It is necessary to heat the resulting mass with boiled hot water (no more than +80°C to +36...+38°C (possibly up to +32...+40°C). Hot water should not plasticize the cheese mass. Water is added slowly over 15 - 20 minutes with constant stirring. After this, kneading is continued for another 20 - 30 minutes. Let the cheese grain settle. Place the cheese mixture on a napkin in a colander to drain the whey.

7. Shaping and salting. Line the pressing mold with a napkin. Place the cheese grain on a napkin in the mold. Press with a weight of 4 kg for 20 minutes. We take the cheese out of the mold, turn it over, press it again, increasing the load. Repeated turning over after 30 - 60 minutes. We increase the load to 20 kg and press the cheese for 8 hours. Cheese pressing should be done at room temperature. The longer the cheese mass retains heat, the better the cheese is acidified by bacterial ferment, which is important for protection from foreign microflora. Turn over and press with a weight of 15 kg for 7-8 hours. After this, place the cheese in 20% brine for 3 - 5 days. The solution temperature is +15°C

8. Maturation and storage conditions finished product:
Maturing of cheese. First, we dry it for 3-5 days in a room with a temperature of +15°C and a humidity of 80%. During the drying process, you need to periodically turn the cheese. After drying, the cheeses are left in the same conditions to form a crust. The quality of the crust is selected independently. The crust formation period is about 3 weeks. The resulting mold or slime is washed off warm water and treated in wine or a weak vinegar solution. After 6 weeks the cheese is coated with cheese wax (eg ), latex coating (for example