How To Make Raw Gouda Cheese | Delicious way to preserve milk
6.6 هزار بار بازدید -
2 سال پیش
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#cheesemaking
#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.
The best cheesemaking book I use
https://amzn.to/3dKiZ1z
Instagram https://www.instagram.com/dryhollowho...
Great quality milk buckets and so much more.
https://www.shenandoahhomesteadsupply...
My favorite milk jugs
https://amzn.to/3BNEVRx
My Amazon store front dryhollowhomestead https://www.amazon.com/shop/dryhollow...
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
Also check out my Farmhouse cheddar tutorial
How to Make Farmhouse Cheddar - Raw M...
My cheese pot https://amzn.to/3eVHnxy
Shop my kitchen
This is one of my most used kitchen essential!!!! Clean water without the extra waste of plastic.
https://berkeyfiltersaffiliateprogram...
The Danish dough whisk that I use for sourdough and much more
https://amzn.to/3yzASaH
My favorite canning bookhttps://amzn.to/3Lrswa4
My pressure canner that i also use as a water bath canner https://amzn.to/3BNEDKr
My cast iron skillets
https://amzn.to/3ShUxTS
https://amzn.to/3SbEwyw
My favorite milk jugs
https://amzn.to/3BNEVRx
My cheese pot
https://amzn.to/3LsIp02
The mesophilic culture I use to start cheese
https://amzn.to/3SjsjYC
https://cheesemaking.com/collections/...
The rennet I use
https://amzn.to/3X29NYl
https://cheesemaking.com/collections/...
Also check out my favorite reusable canning lids https://canninglids.com/shop#dryhollo...
Disclaimer*
As an Amazon Associate I earn from qualifying purchases
Also you can support Dry hollow homestead through our PayPal https://www.paypal.me/DryHollowHomestead
Edited by VideoGuru:https://videoguru.page.link/Best
#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.
The best cheesemaking book I use
https://amzn.to/3dKiZ1z
Instagram https://www.instagram.com/dryhollowho...
Great quality milk buckets and so much more.
https://www.shenandoahhomesteadsupply...
My favorite milk jugs
https://amzn.to/3BNEVRx
My Amazon store front dryhollowhomestead https://www.amazon.com/shop/dryhollow...
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
Also check out my Farmhouse cheddar tutorial
How to Make Farmhouse Cheddar - Raw M...
My cheese pot https://amzn.to/3eVHnxy
Shop my kitchen
This is one of my most used kitchen essential!!!! Clean water without the extra waste of plastic.
https://berkeyfiltersaffiliateprogram...
The Danish dough whisk that I use for sourdough and much more
https://amzn.to/3yzASaH
My favorite canning bookhttps://amzn.to/3Lrswa4
My pressure canner that i also use as a water bath canner https://amzn.to/3BNEDKr
My cast iron skillets
https://amzn.to/3ShUxTS
https://amzn.to/3SbEwyw
My favorite milk jugs
https://amzn.to/3BNEVRx
My cheese pot
https://amzn.to/3LsIp02
The mesophilic culture I use to start cheese
https://amzn.to/3SjsjYC
https://cheesemaking.com/collections/...
The rennet I use
https://amzn.to/3X29NYl
https://cheesemaking.com/collections/...
Also check out my favorite reusable canning lids https://canninglids.com/shop#dryhollo...
Disclaimer*
As an Amazon Associate I earn from qualifying purchases
Also you can support Dry hollow homestead through our PayPal https://www.paypal.me/DryHollowHomestead
Edited by VideoGuru:https://videoguru.page.link/Best
2 سال پیش
در تاریخ 1401/06/23 منتشر شده
است.
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