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Dairy Foods ConsultingPeter Dixon, M.S.Artisan Cheesemaker |
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| CONVERSIONS 1 GALLON = 3.785 LITERS 0.26 GALLON = 1 LITER 1 OUNCE = 28 MILILITERS 1 POUND = 454 GRAMS 2.2 POUNDS = 1 KILOGRAM DAIRY CONVERSIONS 8.6 POUNDS = 1 GALLON COW OR GOAT MILK |
| Approx. Time |
Make Procedure |
| 0 | Raw Milk at 86-88 °F, add 0.25-0.5% Rosell Aroma B bulk starter or direct-vat-set EZAL MM100, MM101 or BT002: 1 unit per 50-100 lb. milk Ripen milk for 30 minutes. |
| 30 min. | Add 9 ml single-strength rennet (goat and cow milk) or 5 ml single-strength rennet (sheep milk) |
| 70 min. | Check curdling time and cut the curds into 3/8” cubes after 3 x the curdling time. Check for clean break before beginning to cut. Heal curds for 5 min. before beginning to stir. |
| 75 min. | Gently stir curds in whey for 15 minutes while keeping 86-88 °F |
| 1 1/2 h | Let curds settle to the bottom and push away from the front to clear
the valve. Drain off whey equal to one third of original milk volume
by dipping or using a curd gate and draining out of the valve. Add
130 °F water while stirring curds in an equal volume to replace the
whey. Add water in two stages: first raise the temp to 95 °F and stir for 5 min. second add the remaining water to raise the temp further so that the final temp. should be 98-102 °F depending on the cheese moisture content desired. |
| 1 h 45 m | Stir and cook for 30 minutes at 98-102 °F. |
| 2 h | Let curds settle to the bottom of vat for 5 min. and then push and draw the curds towards the back of the vat to form the desired depth of the curd pack. Drain off whey/water until the curd pack is covered by 2 “ and place a perforated press plate on top. Add 1 lb. weight per 1 lb. curd, equally distributed to press the curd pack. |
| 2h 15 m | Press curds under the whey for 15 minutes. |
| 2 1/2 h Drain off the water/whey and remove weights and press plate. Cut blocks from the pack to fit directly into cheese hoops. Place on followers and begin pressing with 1 1/2 lb. weight per 1 lb. cheese. Use up to 3 lb. weight per 1 lb. cheese. |
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| 4 h | Remove cheeses from press, turn over, and put back in hoops. Return to press. |
| 6 h | When acidity is 35-40 degrees or pH 5.4-5.5, Remove cheeses from press and place in a cool (50 F) room overnight and then in a saturated brine the next morning or place immediately in a saturated brine for 3-4 hours per lb. of cheese depending on desired salt content. Alternatively, rub cheese wheels with coarse flake dry salt once per day for each 3 lb. of cheese. |
Aging |
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| Drying: | After brining or salting, wheels are air dried until the surfaces are dry but not cracked; rinds that are cracked will allow molds to penetrate the cheese. A room with 80-85% RH and 50-60 °F is required. The cheeses can be waxed as soon as the surfaces are dry enough. |
| Curing: | Wheels are stored at 50-55 °F and 85-90% RH for at least 60 days. Cheeses in wax will last 6 months. If a natural rind is desired, the cheeses must be cleaned periodically to remove unwanted molds. This can be done with a cloth or disposable sponge dipped in 2-3% warm brine solution. After approx. 30 days it is possible to use a brush for cleaning. If the cheese has a natural rind, it can be aged indefinitely as additional moisture will be lost, which slows down microbial activity during curing. Aged Dutch Gouda is available which is 4 years old. |
| Notes: | The higher the temp. during drying and aging, the greater chance the eye development. A slice of Gouda typically has a few pea-sized eyes. |
| Composition: | 41-42% Moisture 48-50% Fat-on-dry-basis |
Peter
Dixon, Dairy Foods Consulting
PO Box 993
Putney, VT 05346 USA
phone/fax: 802.387.4041
dixonpeter@mac.com
PO Box 993
Putney, VT 05346 USA
phone/fax: 802.387.4041
dixonpeter@mac.com