Finest Kind Gouda cheese with chives and onions recipe.

EQUIPMENT:

CODE – DESCRIPTION

  • H210     – 20L WOODEN CHEESE PRESS
  • H027     – KADOVA MOULD 1KG OR
  • H983     – 2 x ECONOMY MOULD
  • H108     – FLOATING DAIRY THERMOMETER
  • H10B     – FLOATING THERMOMETER COVER
  • H168     – CHEESECLOTH 1 METER
  • H050     – DRAINING GAUZE SQUARES
  • H202C   – COWSHEAD LABEL
  • H202A   – 15X PH MEASURING STICKS 3.8-5.5

INGREDIENTS:

CODE – DESCRIPTION

  • HC50FD   – FLORA DANICA DVS STARTER CULTURE
  • H063        – LIQUID ANIMAL RENNET
  • H214A      – CALCIUM CHLORIDE (INCLLUDES INSTRUCTION)
  • HU86        – CHIVES 100gram
  • HU92        – ONION PIECES 100gram
  • H075         – CHEESE COATING WITH ANTIFUNGAL

BRINE

CODE – DESCRIPTION

  • H214A   – CALCIUM CHLORIDE (INCLLUDES INSTRUCTION)
  • H216     – CHEESE SALT
  • H216-1  – CITRIC ACID
  • H110      – BRINE METER
  • H202A    – 10 x PH STICKS

CLEANING AGENTS

CODE  –  DESCRIPTION

  • HD001  – ORANGE GEL
  • HD013   – IODINE ANTIBACTERIAL

METHOD:

Addition of culture and rennet

Makes 1kg cheese

  1. Milk: 9 liters whole milk with approx. 3.5% cream. Use milk not more than an hour after milking. If you need to store. The milk, make sure you cool the milk as quickly as possible to 4°C. And then re-heat to 32°C. Make sure the milk is at 32°C.
  2. Culture: Add 1/3 small tsp DVS CHN22 culture to the milk and let it. Stand (pre-ripen) for 1hr at 32°C.
  3. Rennet: Add 36 drops (4 drops per liter) or 2.25ml liquid rennet, H063 or H066, to a little cool water and add this to the milk. Add annatto now if you wish to colour the cheese. Annatto (ANS) 0.5ml per 100 liters.STIR WELL!!!!! Let the milk stand, covered, until set like jelly – 45min to 1 hour, the milk should not cool to less than 29°C.
  4. Cutting the curd: Using a knife, cut the curd gently into little cubes the size of a small dice. Cut down and then across and then at an angle. Cut for approx. 3-5 minutes curds settle for ten minutes
  5. Drawing off the whey: Draw off about 1 to 2 liter of whey. Slowly add 1 to 2 liter water at 60°C while stirring the curds gently until the temperature reaches 34°C. Stir for 10 minutes from the time you add the water. Let the curds rest for ten minutes.Draw off about 2 liter of whey. Slowly add about 2 liter water at 60°C while stirring the curds gently until the temperature reaches 36°C but not higher than 37°C. Stir for 10 minutes from the time you add the water. Let the curd stand covered for 30 minutes at 36°C.
  6. Adding onion and chive and filling the moulds: The curd should have a dull yellowish colour now. Drain off all the whey. Add 3.5 grams/ 10 liters milk onion and 3.5 grams/ 10 liters milk chives to the curds and mix well. Fill the 1 x H027 mould or the 2 baby gouda economy moulds with the curds, put the lid on and let stand upside down for a few minutes. All the curds might not fit into the mould the first time – repeat this process. Remove the cheese from the mould and wrap it in the cheesecloth and place it back in the mould.
  7. Pressing the cheese: Press the cheese in the H210 Cheesepress at 1.5kg for 2 hours and then at 3kg for 2 hours. Hang the weights from the groove in the arm of the press. The cheese must be turned and replaced in the mould at least 3 times during the pressing.
  8. Salting the cheese: Take the cheesecloth off the cheese and place it back in the mould upside down and let it stand overnight in a cool place.Remove the cheese from the mould and place it in a 20% brine solution (see brine method) for 12 hours. Brine the cheese in the fridge or at 10-15°C
    • Preparation new brine
      • Use a food grade plastic, enamel or stainless steel container.
      • Add salt at the rate 20% solution: 2kg per 8-9 liter water
      • Add water up to the 10 liter mark at 12-15°C
      • Stir well.
      • One can measure the percentage of the brine with the brine meter (H110).
      • Now add 150ml Calcium Chloride (H214) per 10 liters brine.
      • Measure the pH of the brine with pH sticks (H202A). The correct reading is pH 5 and not higher than 5.2 for Gouda and 4.5 for Feta. To obtain this pH you can add citric acid until you reach the correct pH.
    • Maintenance of brine
      Brine can be used for years if it is properly maintained.

      • Keep the brine at 12-15°C.
      • Check the salt content regularly with the brine meter (H110). It should read 18-20 for a 20% solution.0
      • Measure the pH on a regular basis. Keep the pH at 5 or below.
      • Keep the brine clean by lifting out any floating substances like insects.
      • Keep the edge of the brine bath clean.
      • A clay like substances can collect at the bottom – this is not serious but one can remove this layer by filtering the brine with cheesecloth.
      • The brine should be clear and will be clear if the salinity and pH is correct.
  9. Maturing: Place the cheese on the H050 draining gauze, in a cool place, 10-12°C, and turn it every day for the first 2 weeks. (The fridge will do if there is no other alternative). If some mould develops, remove it with salt, vinegar or orange gel. Then turn the cheese once a week. Store for a total of 6 weeks before eating, if the cheese becomes too dry, apply some H075 cheese coat 2-3 days after brining. Apply to one side of the cheese with a sponge or cloth. When dry apply cheese coat to the other side. A H003 label can be placed under the cheese coat. The label can be marked with the date made.
  10. Cleaning: Clean all equipment well after use. Rinse in cold water, wash in hot water with a good detergent such as HD001 orange gel and then rinse in a solution of HD013 iodine anti-bacterial. Air dry, before use rinse well in clean water and towel dry with a paper towel. Be careful to avoid any detergent solution residue on the equipment.

 

All equipment, ingredients and detergents are available from Finest Kind