Overview
https://fromaggio.com/products/mesophilic-culture||https://fromaggio.com/products/microbial-rennet-for-hard-cheeseThis Gouda recipe adds the aromatic flavor of roasted cumin seeds for a warm, nutty flavor, and then finishes with a sprinkle of Yuzu salt on the rind, adding a citrusy note to this traditional cheese.
1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of fresh cow milk.
3. Heat
Time: 00:20:00
Temperature: 31 °C
Speed: 30 RPM
4. +Ingredients
Please add:
1 g of Fromaggio FlavorPro Mesophilic Culture
Tip: Should you use locally sourced ingredients, you may refer to the following dosages as an alternative:
• 1/16 of a teaspoon mesophilic culture
5. Mix
Time: 00:00:20
Temperature: 31 °C
Speed: 30 RPM
6. Heat
Time: 00:30:00
Temperature: 31 °C
Speed: OFF
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Should you use locally sourced ingredients, you may refer to the following dosages as an alternative:
• 25 drops liquid rennet
8. Mix
Time: 00:00:15
Temperature: 31 °C
Speed: 50 RPM
9. Heat
Time: 00:40:00
Temperature: 31 °C
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Hard
11. Heat
Time: 00:03:00
Temperature: 31 °C
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Soft
13. Mix
Time: 00:15:00
Temperature: 31 °C
Speed: 30 RPM
14. Instructions
Remove about a third of the whey, and replace with water slowly. The water should be initially at 54 °C until reaching a final temperature of 38 °C at the end of the washing step.
15. Instructions
Boil cumin seeds in a small quantity of source water to rehydrate them, then mix them with the washed curds before pressing.
16. Mix
Time: 00:30:00
Temperature: 37 °C
Speed: 30 RPM
17. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:05:00
18. Instructions
Pour the curds into the molds in a cheese cloth, and place a weight on top for the first 15 minutes (500g of weight per 500g of cheese yield).
After that, press 30min with 800g, 30min with 1.5kgs and 30mins with 2 kgs.
19. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:15:00
Pressing force: 0.07 Bar
20. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.07 Bar
21. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.07 Bar
22. Press
Remove drainer and cutter/mixer, and attach press.
Time: 00:30:00
Pressing force: 0.07 Bar
23. Instructions
Press with 2kgs for 6-8 hours. For a drier cheese, increase the weight up to 4kgs.
24. Press
Remove drainer and cutter/mixer, and attach press.
Time: 08:00:00
Pressing force: 0.07 Bar
25. Instructions
Remove the press weight and allow the cheese to rest overnight in its mold at a temperature of about 10°C.
26. Instructions
Place the cheese in a saturated salt brine for 18-24hours.
27. Affinage
Time: 2160:00:00
Temperature: 15 °C
Humidity: 85%
