How To Make Raw Gouda Cheese | Delicious way to preserve milk
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- čas přidán 13. 09. 2022
- #cheesemaking #goudacheese
#rawcheese
How to make a Gouda using the raw milk that I hand milk from our jersey cow. I love making 100% of my families dairy! The crazy prices haven't affected my home made products. Cheesemaking is one of my favorite ways to preserve our milk.
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Gouda recipe
*6 gallons (raw) milk
*1 cup backsplash whey ( or 1/4 tsp meso culture)
*1 tsp calf rennet ( diluted in 1/4 cup water)
1. Warm milk to 90°F
2. Add culture and rennet, stir in an up and down motion to distribute
3. Cover and rest 30 minutes
4. Check for a clean break ( if no clean break give it 5-10 more minutes)
5.Cut the curds 1/2 inch, allow to rest 5 mins
6. Stir 5 mins, sit 5 mins, stir 5 mins, sit 5 mins
7. Take out 6 cups of whey ( save as backsplash ) replace with hot tap water
8. Stir 10 minutes ( check temp 98-100° )
9. Let the curds 5 mins. Take out 5 quarts whey, replace with hot tap water
10. Stir 15-25 mins ( temp 105° ) watch for the curds to knit together when squeezed
11. Sit 10 mins, drain out all the whey ( optional 2Tbs. cumin, black pepper or red pepper flakes)
12. Scoop curds into press and press with light pressure for 30 minutes
13. Flip and press with medium pressure 8-10 hours or overnight
14. Salt brine for 20-24 hours flipping halfway through
15. Air dry for several days on the counter then vaccum seal
16. Age in the fridge for 6-8 weeks
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I am really enjoying your videos. I have been watching as many videos as I can to learn cheese making because my first attempt didn't go well. I can honestly say some videos from others have been difficult to watch for one reason or another but your videos are easy to follow and I am really learning. Thank you for making enjoyable vidoes.
I am so glad you find value in my videos! It wasn't easy to find good info when I started making cheese. I am getting an asiago tutorial edited now.
I followed your tip yesterday, of stirring with your hands instead of a spoon. It mad a HUGE difference! I was able to find uncut curds right away, I could gauge their texture much better, I could tell when the curds were trying to mat up on the bottom of the pan, I could feel around to make sure I hadn’t left anything stuck to the sides of the pan, and I could feel where hot spots or cool spots were forming in the pan so that I could keep the temperature consistent everywhere. Game changer! You are a gem, and I’m so grateful I found you and your channel! ❤❤
Awesome, that does my heart good to hear!!
Let's face it, this is just a throwaway comment to help your channel with the algorithm. I've just started my cheese making journey (1 cheddar, 2 Colbys, and 2 blue-cheeses). Your process is much more streamlined than mine is. I'll have to give yours a try on the next cheese making day.
I enjoyed watching your video!!!
Thank you so much! I appreciate you choosing to watch my channel 😊
Excellent step by step instruction. Thanks for making these videos.
Excellent video! Thanks for sharing your knowledge!
You're welcome 😊
عمل جميل ورائع
Making cheese is a science. BUT dont over think it. Relax and enjoy
can you explain a bit more about the back splash whey please. Its just whey from another batch and you use in in place of the powder, correct?
Yes! From like a gouda or cheddar something that you cultured with a mesophilic culture. Pull the whey from that to use.
I enjoy your cheese making videos and I learn a lot from them. I am a very beginner, and I would like to ask you where do you store the backsplash whey, in the refrigerator of freezer, and for how long can you store it there, if you are not making cheese that often? Thank you very much.
I am so glad you asked! I forgot to say that in my video. You can store backsplash whey in the fridge for up to a month or in the freezer for like 6+ months.
@@DryHollowHomestead Thank you so much for responding to my question. I will try to make a gouda this weekend. I made already following your tutorials a Farmhouse Cheddar that looks pretty good - in the fridge for now. Happy Cheesemaking :)
Hello for the brine is it normal table salt , or still iodine free sea salt ?
its ok I just watched your Parmesan Cheese video sea salt for the brine Thank you
When stiring your cheese by hand, do you break uo the curds?
Not if they have had a chance to toughen up a little first. The goal is just stir your curds.
Can you se back splash whey for any hard cheese,(parmesan, monterey jack etc) and how much do you use for 10L of raw milk?
Yes! Just be sure to culture the same type of cheese, such as a parmesean needs thermophilic culture, so be sure that the cheese you make with the backsplash whey calls for thermophilic. Cheddar takes mesophilic, so the whey saved from that can be used for other mesophilic cheeses.
Usually, the ratio is 1/4 cup per gallon of milk. So 10L would need around 1/2 cup.
thanks
Danielle, I like your videos. Your backsplash(?) whey is interesting. I have two questions if you don't mind. I don't have access to raw milk. I have been using the freeze-dried culture. Can I save the whey from that to use in my next cheese? And my second question is will this backsplash whey survive being in the freezer for a few weeks? -- Tom
Yes, to both questions! As long as you started a batch with freeze dried culture that whey can be used as backsplash whey. I have frozen backsplash whey into 1/2 cup increments, and they store for months that way. Thanks for your support 😊
I notice you did not wait for the milk to ripen before you add
Rennet, is it because you are using whey as culture ? Do you know the ph of the milk when you add the rennet
With gouda, you don't need to allow the culture to ripen. This makes it a little bit of a quicker cheese to make. I have never tested for pH levels.
what is that thing that goes under your cheese mold while its in your press. helps yoou drain your whey off of the cheese mold
also how big is your cheese mold
@@YonvEqua its the large mold from new England cheesemaking it fits 3-5 gallons but I push it and fit 6 sometimes 😆
@@DryHollowHomestead ok thank you
Hi! Is the brining part room temp? After making the brine keep it room temp but put in the fridge after a cheese has been there?😊
Bring the brine to room temp and keep it at room temperature while your cheese is in it. Then you can keep your salt brine fresh between uses by storing it in the fridge. Hope that helps ☺️
@DryHollowHomestead thank you!
When you follow a recipe from the book 200 easy homemade cheese recipes, do you follow all the steps except at the end vacuum seal?
@@MockingbirdHillFamilyFarm yes, just with the ingredients different for the raw milk. Love having that cheesemaking book.
Can you cut a cheese in half to age it if your food saver can’t fit the wheel in its bags?
Absolutely
Thank you for responding!
I am wondering what is considered room temp when you rest your cheese on the plate after the brine?
I think 68-70°F 🤔 would be room temp.
Ok thank you …I was thinking that but noticed you had short sleeves on so I thought maybe your house was warm like ours(75😉)…..I’ll have to find a cooler spot 😊Also thank you for making the videos you do!!
What do I use if I don’t have whey?
I have a small container of cultures, thermo and meso…
Use a meso culture for gouda.
where did you get your cheese press?
I bought my cheese press off ebay a couple of years ago.
How many pounds does six gallons render? Would you say thats about 3-5lbs?
That's exactly what I think. I have a mold that's for 3-5 pounds and I always use 6 gallons for that. 😊
اسلوب رائع ولكن لم افهم كم عدد المرات العجن خمس دقائق وتوقف خمس دقائق
Sorry, the voice over was a little quick. I wrote the directions in the description box, I hope that helps a little more. 😊
Vacuum packing the cheese there’s no mold ever?
If it seals properly with no air. As long as it is in the fridge it won't mold. Once you break the seal then it can mold.
@@DryHollowHomestead thank you!
I have a question 🙋
I tried from the start and failed put it in the fridge and it made the Kurt's in the fridge I reheated it the next morning and all those Kurt's came to to the top. Is that because of heating and cooling or because I threw in the mesophilic culture and rennet (without the solution oops(^ ). And now I think I'll mess up the next time again cause I don't know the solution concentration and what not. How much rennet is in this bag is 22 times the amount I need and it's very small so I have to just sprinkle a 22nd of the bag and in water and wait 24 hours to use it. I speak good English I'm not from another country so feel free to use slang or whatever I just need to know exactly what to do.
@@gragriz2114 I think the reason the kurds came to the surface after reheated is because you had already added rennet to it. You can use that cheese as a fresh cheese but I wouldn't try to make it into a hard cheese. I use a quarter cup of water with whatever amount of rennet is called for which is usually a quarter of a teaspoon spoon in whatever amount of gallons I use. Are you using raw milk?
@@DryHollowHomestead wow cool on making fresh cheese! Woah. Yes I'm using raw milk cause I follow the primal diet but with a twist I'm not looking to force myself to follow it perfectly like some of the other guys do. I get alot of help from the discord server #primaldiet but I think it's invite only.
But to answer your question yes I use all raw as much as possible. I live in Texas and we are having trouble collecting all the requirements for butter and cream mostly cause it goes so quickly and the nearest raw cream and raw butter is 40 miles north of here. And we can't put cows in our backyard cause we don't have the land or city permission I think. Not sure about cow permissions in the city right now.
@@DryHollowHomestead the biggest issue I see in the city is animals not eating their natural diet causing people in the city to think the animals behavior -under this unnatural form of diet- makes their dogs behavior "normal" thus everyone else's dogs start acting like crazy or bark alot and cats too etc...it's so annoying to be knowing the cognitive bias is so high in the city xause so few people manage their diets naturally and instead follow rules and formula.
@@DryHollowHomestead anyway ill take your rennet instructions next time. I can't wait to eat my cheese now! Any way I can make raw yellow cheese next with mesophilic culture and rennet again? I don't get how it changes cheeses at all lol.
Ok my mesophilic culture didn't come with any instructions? Lol
Edit : and you said follow your instructions on meso culture if you dont have backsplash.
Oh no! Usually you sprinkle the entire package of culture on a 6 gallon pot of milk and allow to sit on the surface for 5 mins and then stir in. 1 tsp comes in my packets. Hope that helps.
@@DryHollowHomestead oh thank you I'm sure it will.
@@DryHollowHomestead ☻️