概要
https://fromaggio.com/products/calcium-chlorideGouda is a popular Dutch cheese known for its smooth, creamy texture and mild, buttery flavor. It can be enjoyed young or aged, developing a more robust flavor over time. This semi-hard cheese is often used in sandwiches, cooking, or as a table cheese.1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 null of pasteurized cow milk.
3. Heat
Time: 00:45:00
Temperature: 30 °C
Speed: 50 RPM
4. +Ingredients
Please add:
2 gram of Fromaggio GoldStart Mesophilic Culture.
5. Mix
Time: 00:02:00
Temperature: OFF
Speed: 30 RPM
6. Heat
Time: 00:30:00
Temperature: 30 °C
Speed: OFF
7. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost
8. Mix
Time: 00:05:00
Temperature: 30 °C
Speed: 30 RPM
9. +Ingredients
Please add:
2 gram of Fromaggio Microbial Rennet for Hard Cheese.
Tip: or 1/2 tsp diluted in 1/4 cup cool water
10. Mix
Time: 00:01:00
Temperature: OFF
Speed: 30 RPM
11. Heat
Time: 00:40:00
Temperature: 30 °C
Speed: OFF
12. Cut
Temperature: OFF
Cut Size: Hard
13. Heat
Time: 00:05:00
Temperature: 30 °C
Speed: OFF
14. Cut
Temperature: OFF
Cut Size: Hard
15. Heat
Time: 00:15:00
Temperature: OFF
Speed: 30 RPM
16. Instructions
remove 1/3 of the whey and replace with 55 degrees C water
17. Heat
Time: 00:45:00
Temperature: 36 °C
Speed: 30 RPM
18. Instructions
Form the curds
Prepare molds and drain in cloth and place into a pan large enough to retain whey.
Then pour free whey into the molds to warm them. fill molds allowing whey to rise one to 2 inches over top of curd.
Add the follower +6 pounds of weight on top then allow this to consolidate the curds for 15 minutes
19. Press
Time: 02:00:00
Pressing force: 1.1 Bar
Flip the cheese after 1 h
20. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 12:00:00
Pressing force: 1.31 Bar
21. +Ingredients
Please add:
Tip: dissolve 2lb cheese salt in 1 gallon water to make brine. submerge in brine for 12 hours flipping at 6 hours.
remove from brine and pat dry. air dry in cheese mat at RT for a few days to a week.
wax cheese with three cheese wax layers
22. Affinage
Time: 1440:00:00
Temperature: 13.5 °C
Humidity: 85%
Tip: store for 3-6 months at 56-64 degrees
