Time for a harder cheese: Gouda

I said in the previous post that I was going to try a cheddar, but I didn’t have the correct culture for it. I had some MM100 culture which is good for a Gouda, and is very similar to making a cheddar.

I started with about 3 gallons of farm-fresh cow’s milk. img_0350

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I heated to 90F, at which point I added the culture (MM100 from Choozit, 1/8 tsp). After I let it ripe for 10 minutes, I added the rennet, about 3/4 tsp diluted in 1/2 cup of cold water.

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After waiting and cutting the curd, and cooking it, I scooped it out in my mold.

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Now, the fun part: pressing it overnight. Unfortunately, Ben’s press doesn’t come with a way to know how much pressure I am applying. img_03751

Undressing the cheese:img_0377img_0394

Now all we need to do is wait a few months…