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A set of starters for making Gouda cheese at home, for 10 liters of milk Article: 1840
A set of starters for making Gouda cheese at home, for 10 liters of milk
List of starter cultures and additional components included in the set:
The instruction is attached.
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 the good quality, long shelf life and trade relations of Holland with the whole world.
About the recipe and starters.
Gouda cheese is produced all over the world today. The name Gouda is not proprietary. Put into practice the heritage of Dutch cheese makers. On good milk with our sourdough, you can make this wonderful cheese right at home.
Materials and tools for making cheese:
Stainless steel saucepan or enameled bucket with a thick bottom with a volume of 10 or more liters
Forms for cheese (for example - art.1431, a large selection of forms is on the site)
Napkin or gauze
drainage mat
Lattice
Salt, coarse, non-iodized
Milk: fresh cow's milk that has not undergone separation and heat treatment.
Consumption rate: from 10 liters of milk of medium fat content and medium protein content, approximately 1-1.2 kg of cheese will be obtained
Instructions for the kit for learning cheese making at home. Gouda.
Operating procedure:
1. Milk preparation. For Gouda, cow's milk aged for about 4 hours is used. It is recommended to carry out pasteurization: rapid heating to +72°С with intensive stirring, holding at +72°С for 15-20 seconds, rapid cooling in a water bath to +31°С.
2. The starter culture art.1839 from the kit is introduced into the milk cooled to +31°C: observing the rules of asepsis and antisepsis, the culture is scattered over the surface of the milk, left for some time on the surface to swell, and then 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 milk with thorough mixing.
4. Add Annatto dye (optional). Usually add 0.1 - 0.2 ml per 10 liters of milk.
5. Introduction of rennet. Important! The dose of a 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 enzyme dose 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. Pour the enzyme solution into the milk with constant stirring*.
* stirring is carried out intensively, without creating flows circulating in a circle, evenly throughout the volume, for 5-7 seconds. Stop the flow of milk. In moving milk flows, the clot does not form correctly.
6. Checking for clot formation and its treatment. Milk is fermented with the formation of a clot and its exposure is about 45 minutes. You can find out more about this on the website. A clean separation of the clot from the whey must be achieved. There are many methods of checking, for example, you can put a slotted spoon on the surface of the clot - if it is properly rolled, transparent whey will pass through its holes, and the clot will elastically bend a few millimeters under the weight of the skimmer. If this has not happened yet, leave the clot for a few more minutes. Cut the clot into columns with a side of 8 - 10 mm. At an angle, cut the columns 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 curd. Slowly stir the mass for 20 - 30 minutes, without applying excessive mechanical action to the clots. Let the curd sit down. Remove whey to grain level, approximately 30%. It is required to heat the resulting mass with boiled hot water (no more than +80°С to +36…+38°С (possibly up to +32…+40°С). Hot water should not plasticize the cheese mass. Water is added slowly, within 15 - 20 minutes with constant kneading After that, kneading is continued for another 20 - 30 minutes.
7. Shaping and salting. Lay out the mold for pressing with a napkin. Put the cheese grain on a napkin in a mold. We 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. Re-turning is carried out after 30 - 60 minutes. We increase the load to 20 kg and press the cheese for 8 hours. Cheese pressing should be carried out at room temperature. The longer the cheese mass retains heat, the better the acidification of the cheese by bacterial starter goes, which is important for protection against extraneous microflora. We turn over, press with a weight of 15 kg for 7-8 hours. After that, place the cheese in a 20% brine for 3-5 days. The temperature of the solution at the same time + 15 ° C
8. Conditions for ripening and storage of the finished product:
Cheese maturation. First, dry 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 under the same conditions for the formation of a crust. The quality of the crust is selected independently. The period of formation of the crust is about 3 weeks. The resulting mold or slime is washed off with warm water and treated in wine or a weak vinegar solution. After 6 weeks, the cheese is coated with cheese wax (e.g.
), latex coated (for example
Gouda is a Dutch cheese, one of the oldest European cheeses, which, according to locals, is named after the city of Gouda in the south of the Netherlands, in which it originated. Currently, this cheese is one of the most popular in the world, because it accounts for about 55% of the world's cheese consumption! Almost every person, having heard the name Gouda, imagines a very delicate soft cheese, covered with bright red wax.
Gouda is a semi-hard cheese that has a unique creamy-sweet flavor and a smooth texture. Sweetness is achieved by removing lactose - milk sugar - during the cheese making process. This is done in order to prevent the formation of excess acid in the finished cheese.
That is why in the process of preparing gouda there is the following feature: after cutting the clot, part of the whey is replaced with hot water, the so-called washing of the cheese grain is carried out. This feature has historical roots. Previously, cheese was made in wooden vats that were not heated. So hot water was required in order to raise the temperature of the clot and release the serum.
There are many variations of Gouda around the world. Typically, this cheese is made from cow's milk, although some cheesemakers use sheep's or goat's milk. Young Gouda cheese is only ready to eat after a few weeks of aging, but "with age" the cheese becomes more intense in taste and firm in texture.
In addition, variations of this cheese with various spices are very popular: nettle, pepper, mustard, cloves, cumin or fenugreek. Abroad, some cheesemakers even soak Gouda in beer and add propionic bacteria to create an Alpine-like sweetish cheese with small holes.
A very similar Dutch cheese is Edam, but it is made from milk with a lower fat content.
Gouda Recipe
Difficulty: medium
Ingredients:
- 10 liters of milk;
- ½ tsp liquid rennet;
- 1/16 tsp mesophilic starter, eg Danisco CHOOZIT MM 101.
Milk coagulation and clot processing
Pour the milk into a clean, wide saucepan and heat to 30°C.
While the milk is heating, you can proceed to the activation of the starter. For this, 1/16 tsp. mesophilic starter, for example Danisco CHOOZIT MM 101 must be dissolved in 100 gr. warm water. You can read more about the activation process in the article.
After heating the milk to the desired temperature, add the activated starter to it. Leave to ripen for 30 minutes, while maintaining the temperature of 30°C.
We turn to coagulation (coagulation) of milk. To do this, dilute ½ tsp. rennet in 20 ml. water at room temperature and add the resulting solution to the milk. The process of clot formation takes an average of 30-40 minutes. During this time, the temperature of the milk may drop by several degrees. Do not worry, this will not affect the coagulation process in any way.
Before proceeding with cutting the clot, it is necessary to check its density. To do this, dip the tip of the knife into the milk by 3-4 centimeters, make an incision and take the knife a little to the side. If the clot does not stick to the knife, then you have the right clot.
With a long knife, cut the clot into cubes of 1.5-2 cm (starting with longitudinal and moving on to transverse cuts).
Then, for 15 minutes, gently knead the mass in order to grind large clots, compact them and release some of the whey. Then leave the grain for 5 minutes until it settles completely and repeat kneading.
Pour out one tenth of the whey (1 liter), then add the same amount of hot water heated to 60°C. The addition of water reduces the acidity, which is why Gouda cheese has such a mild sweet taste. Stir grain for 15 minutes. Repeat the process of replacing whey with water again, only this time it is necessary to replace 3 liters of whey with water at 50°C. Stir for 10 minutes.
After completion of this stage, the maximum possible amount of serum should be removed (but not all!).
Cheese head shaping and pressing
Fill the molds for hard cheese with the resulting mass. Filling is initially done with whey to prevent the formation of air cavities and ensure the density of the mass.
The whey should rise about 1-2 cm above the level of the curd.
Close the lids and place the filled molds under the press. Bottled water can be used as a press. Gradually, the severity of the press will increase. Start with 3 kg. After 20 minutes, it is necessary to turn the cheese head over, drain off excess whey, add weight (up to 7 kg) and leave for 30 minutes. Repeat the procedure and increase the weight to 11 kg, leave for 6-8 hours. If desired, the time can be increased up to 12 hours. This will provide a firmer consistency to the finished cheese.
Salting
Salting cheese is carried out using brine. To prepare the brine you will need:
- 200 grams of table salt (non-iodized);
- 1 liter of water.
The brine should be strained through cheesecloth to remove sand and dirt that may be present in the salt.
Dip the formed cheese head into the brine for about a day. In order for the salting to be uniform, the cheese must be turned over.
Drying and aging
- Spread the cheese on a drainage mat and leave to dry for about 2 days at room temperature.
- Start the curing process. Gouda's aging period is from 2 to 6 months. Holding temperature - 15-17°C. Relative humidity - 80-85%. Systematically (as mold grows) Gouda should be washed (under running water) and brushed. This process can be avoided by covering the cheese head or before aging.
- It is worth noting that small internal holes may occur during exposure. As a general rule, the higher the temperature during drying and ripening, the greater the chance for holes to form.
This recipe can be modified by proportionally increasing or decreasing the ingredients of the recipe to obtain a certain mass of finished cheese.
Cheese gouda, originated in the Netherlands, is currently produced in many countries (in our country it is called "Kostroma cheese"). He reminds edam, but firmer and larger. It is produced in various forms and qualities depending on the fat content (30, 40, 45 and 50%). In some regions it is made from whole cream. The cheese may be flat, round, or bar-shaped; the mass is also different - from "miniature" cheese weighing 600 g to 20 kg. Dimensions: diameter 24-50 cm, height 6.5-12 cm. In the composition of some varieties of cheese gouda add spices, such as cheese Kanter released with cloves, and Leyden- with cumin.
Crust: Fine, dry, even, light gray to grey-green. Before entering the retail network, it is covered with linseed or other oil (or yellowish paraffin).
cheese dough: White to yellowish color, matte, not waxy.
Structure: Firm and elastic. Round or oval eyes, evenly distributed throughout the cheese dough.
Taste and aroma: Not spicy, turning into savory, but not sour.
Milk: Whole milk of 3.75-3.9% fat content and high hygienic quality is used to produce cheese with a 50% fat content.
Heat treatment: Short-term high-temperature pasteurization at 72°C for 15-20 seconds. In some regions, instant heating up to 75°C is used. Cool the milk to 31°C.
Additives: Add 0.02% calcium chloride (in the form of a 35% solution) as well as 0.005% sodium nitrate to curb the development of gas-forming bacteria.
Dyes: In winter or early spring, add 1-2 ml of annatto or carotene per 100 liters of milk. For the production of cheeses with a more intense color, 20-25 ml of annatto is used per 100 liters of milk.
Leaven: Contribute 0.5-1% (average 0.8%) starter culture at a temperature of 31°C. Various companies use Lactococcus lactis subsp. lactis,L. lactis subsp. lactis biovar, diacetylactis and Leuconostoc mesenteroides subsp. cremoris.
Rennet extract: An amount sufficient to obtain a clot ready for cutting within 25-30 minutes; usually 0.8 - 1.2 g of CHY-MAX Extra Powder rennet is added per 100 liters of milk. at a temperature of 28-30°C and an acidity of 0.19-0.20%.
Clot cutting: The clot is cut within 10-15 minutes into cubes 0.5-1.5 cm in size using knives with steel blades or a harp. Knead to dry and prevent curd from settling.
kneading: Knead for 20-30 minutes, then leave, after settling of the cheese grain, 30% of the whey is removed.
Dilution of serum with water: Add water (temperature not higher than 80°C), heating the cheese mass to 36-38°C (possibly up to 32-40°C). ( Note. Hot water should not plasticize the cheese mass, so water is often sprayed into the bath; some modern bath designs provide for the possibility of slowly removing whey and replacing it with water heated to 36 ° C). Knead continuously for 15-20 minutes while adding hot water, and then for another 20-30 minutes. The cheese grain is left to settle to the bottom of the bath, and then the resulting layer is pressed with steel plates.
Serum removal: Whey is removed after curd compaction.
Molding: Molding is carried out at pH 5.85-6.05 using wooden or plastic molds consisting of 2 parts. The cheese mass is cut in the tub. Cheeses are wrapped in a napkin, placed in a mold, covered with a lid on top and transferred under a press.
Pressing: Cheeses are pressed for 5-8 hours. During pressing, they are turned over and given the desired shape (smooth sharp edges). Increase the load by increasing the pressure from 95 to 195 kPa. The pH value of the pressed cheese mass is 5.1-5.2, the acidity of the whey released during the pressing process is 0.35-0.40%.
Ambassador: Cheese is immersed in brine at a temperature of 15 ° C for 3-5 days. Brine concentration 20% and pH 4.8. The salt content in the cheese should be 1.5-1.8%, pH - 5.15-5.25. ( Note. Salt penetrates into the central part of the cheese for more than a month).
Formation of the cortical layer: Cheeses are dried at 15°C and 80% relative humidity.
Maturation: Lead at a temperature of 15 ° C for 4-6 weeks., After 2 weeks. The pH is 5.2-5.3.
Storage: Ripe cheese is stored at 10°C for 6-12 months. (after 8 weeks, the pH is 5.3-5.5).
Finishing: Before entering the retail sale, the surface of the cheese is smeared with linseed oil and packaged in a film. Some cheeses are waxed with black paraffin.)
vices: Excessive growth of mold on the rind (especially on farm-produced cheeses). Too many eyes eyes are uneven or too large. Having a bitter taste. Soft or too dry crust. Cracks in the crust.
Gouda is a world-famous Dutch cheese named after the city in which it was born. In the old days, cheese had weight in the daily life of people and was very much appreciated - because of the long storage, sailors took it on a voyage, the cheese head was a measure of weight, taxes were measured in it.
Gouda is young - with an exposure of 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 cheese changes as it matures. The older the cheese, the brighter the taste and the stronger the aroma.
Features of the preparation of cheeses of the Dutch group
Fresh milk should be 2.5%-2.8% fat;
The cheese grain is washed with hot water to reduce lactose and acidity;
The presence of a small number of small holes of the correct form or an even structure of the cheese is allowed in the cheese;
Two famous cheeses are prepared according to this recipe - Gouda (a flat cylinder with rounded edges) and Edam (balls of different weights)
Equipment
-
- for milk
Gauze/ for draining whey
- for a 2 kg head of cheese or 2
-
-
- or
Ingredients
20 liters of milk (a classic recipe made from cow's milk, but also delicious from goat's)
1/5 pack per 100L bacterial starter culture
1/3 tsp (2gr)
1/5 pack per 100L natural rennet
1/5 of the package per 100L flavor culture
-
Yield 10-11% from the volume of milk – 2 kg cheese
Cooking
- Pasteurize milk at 64°C for 30 minutes.
- Cool milk to 32°C. If desired and available, you can add annatto dye (1 drop per 1 liter of milk).
- Using a clean spoon, measure out the required number of starter cultures and sprinkle them evenly over the surface of the milk. Let stand 3 minutes to allow dry cultures to absorb moisture.
- Stir with a large slotted spoon with gentle movements from top to bottom the entire volume of milk. Cover with a lid and let the milk stand for 10-15 minutes so that the bacteria 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 a pre-prepared milk-clotting enzyme (dissolve in 50 ml of water, both dry and liquid) and mix everything well. Cover the pot with a lid and leave for 45 minutes.
- After about 45 minutes, a firm clot should form with a clean break and a clear whey separation. If the clot is still unstable, the whey does not separate - let the milk stand for another 5-15 minutes.
- Cut the resulting clot into cubes with a side of about 1 cm. Do not stir.
- Withstand 10 minutes. Then mix gently.
- Heat slowly to 34°C (about 10 minutes). While the cheese mass is heating, stir it two or three times. Turn off heating.
- Withstand 10 minutes. Drain 30% of whey (for a volume of 20 l - this is 6 l).
- Without ceasing to stir, pour in boiled water heated to 55-56 ° C in the amount of drained whey. The final temperature of the mixture will be exactly 38 ° C (when washing the cheese grain with hot water, watch the temperature - it is at this stage that the cheese becomes elastic).
- Withstand 10 minutes. Drain whey down to grain level. 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 (weight 1 kg per 10 liters of milk). On the cheese clot, you can first put a lid from the pan or a plate, and a load on it. It is the pressing under the whey that gives the characteristic structure to Gouda cheese.
- After 30 minutes, remove the press and drain the rest of the whey through the cheese mold, so it warms up a little.
- Transfer the cheese clot to a cheese mold lined with cloth or gauze. You need to try to break the resulting cheese mass while laying in the form.
- Press the cheese with a load of 1 kg for 30 minutes (double the load).
- Remove the cheese, turn it over, straighten the folds and return to the press. Press for 30 minutes (doubling the load by 2.5 kg).
- Get the cheese, straighten the folds and return to the press (do not turn the head over, just "change clothes"). Press for 18-24 hours (do not change the load).
- Remove the cheese, cut off the ridges and place in a saturated 20% saline solution. The temperature of the brine is not more than 15°C. The cheese will float, so the uncovered part must be salted separately (pour 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, refrigerate for 3-7 days until the crust is dry. You don't need to cover. Turn daily to ripen and dry evenly.
- When the cheese is dry and a crust forms, wipe the head with 3% vinegar and wax or place in a vacuum (best sealed in a vacuum package).
- Place the packaged cheese in the refrigerator for eight weeks, turning once a week (the cheese must be aged for 1 month for goat cheese and 2 months for cow cheese until cooked).
For more aged cheeses, the cheese can be left for up to 6 months. Do not forget to regularly (1-2 times a week) turn the cheese.
The cheese is ready to eat. Enjoy your meal!
All ingredients for making Gouda cheese can be bought.
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 all the dirt from the salt (if any) remains at the bottom;
Add 5 ml of 6% vinegar, 5g of dry calcium chloride or 40 ml of 10% calcium chloride solution.
The brine can be used several times
Gouda cheese, which we will cook today, comes from a small town of the same name in the south of Holland. Now this place gathers many tourists every year, fairs are held here every week, where everyone can buy a fragrant cheese head. This cheese is very popular due to its pleasant delicate taste; it is an essential attribute of the festive table. It is added to salads, pizza, used as a snack. So, how to cook Gouda cheese, which recipe to choose for this?
Gouda cheese (photo):
Proper preparation of Gouda cheese
Preparatory process
If you are not afraid of the complexity of cooking, then why not cook Gouda cheese, delicate and savory in taste, with a characteristic sharpness. To do this, you will need a large pot of 16 liters, 2 cheese molds with a capacity of 1 kg, a press, as well as cheese wax or a shrink bag for packaging in which the finished product is placed for aging. Well, you will also need patience, since this cheese is aged for at least 60 days, and preferably more.
Ingredients: farm milk - 15 l; mesophilic sourdough containing lactobacilli - half a teaspoon, 4 g of liquid calcium chloride and natural rennet. To prepare the brine, you need: 1 liter of boiled chilled water and 200 g of salt. From 15 liters of milk you get 2 kilograms of excellent Dutch cheese.
Gouda cheese - cooking step by step
Making sourdough
Let's start cooking. First, let's heat the milk, for this it is better to arm yourself with a special thermometer, because we need a certain temperature - 32 degrees. Turn off the stove immediately or set the pan on a cold burner. We pour out the leaven. With a slotted spoon, stir the milk from bottom to top several times.
Then we dilute a dose of calcium chloride in 50 g of water at room temperature, and only then add it to milk. Mix in the same way. We do the same with rennet - we dilute it in water and send it to milk, again we interfere from the bottom up. We leave the milk to ferment until a homogeneous clot is formed. This usually takes 45-60 minutes. Armed with a knife, we cut a dense clot into fractions, first along, then across. The size of the cubes is about one and a half centimeters.
Formation of cheese heads
The next stage is the constant stirring of the contents for 5 minutes. With this, you will be able to see that the curd is reduced. Let the pot sit for a few minutes. When the cheese grain sinks to the bottom, carefully drain one and a half liters of liquid from the pan with a scoop, and instead pour in the same amount of water heated to 65 degrees. Now we knead the contents again, only for 10 minutes, after which the mass should settle to the bottom. If the curds are still floating on the surface, stir a little more, then wait, they will definitely sink down.
We remove 5 liters of whey from the container with a scoop, pour the same amount of water, the temperature of which is 45 degrees. Knead even longer - 20 minutes. The grain is constantly decreasing in size. After this time, leave the mass alone for 5 minutes. Now the whey must be drained through the cheese mold so that it warms up a little, and the mass is compacted as best as possible. We cover the cheese with a lid from the cheese mold on top and put it under the press.
Pressing
The pressing process is also not easy - at first the cheese is pressed for half an hour with a load of 4 kg. If you do not have special weights, then use bottles filled with water. The weight of water is directly proportional to its volume, that is, 1 liter is equal to 1 kg. After that, the weight of the load is increased to 6 kg and the cheese is kept in this form for 1 hour. We take the cheese out of the mold, turn it over to the other side and cover again. We increase the load to 8 kg and keep the cheese under this oppression for 2 hours. Now the cheese heads are completely freed from the remnants of whey, then we will salt them.
Salting cheese heads
Prepare the brine and dip the cheese heads into it for 12-15 hours, not forgetting to turn them over periodically. After this time, remove the cheese, drain it with napkins. Drying of cheese heads is carried out on a drainage mat or mesh at room temperature for 3 days. Be sure to shift the heads to one side or the other so that they dry evenly. When a crust forms on the cheese, it can be sealed in cheese wax by first melting it in a water bath. You can use a shrink bag.
Aging
The cheese is kept in this form at a temperature of 8-15 degrees for at least 60 days. A cellar or cellar is a good place to age cheese. High humidity is also a favorable condition for the aging of the Dutch gouda cheese. After two months of aging, this cheese is considered young. It has a soft, delicate and unobtrusive taste. If the product is aged up to 6 months, it becomes pungent and piquant. The gouda called "Dutch Master" ripens the longest, it is aged for 12 months. It tastes spicy and spicy. Leave your gouda cheese to age for as long as you like.
As you can see, everyone can make Gouda cheese at home, if it is possible to get the necessary ingredients for the sourdough, as well as cheese forms. It is equally important to have a suitable place where the product will mature. If you do not have such a place, a refrigerator will do. Enjoy the cooking process, and after - the result of your labors.
