Gouda- Dutch hard cheese, one of the most popular cheeses in the world. Gouda and its derivatives account for more than half of the world's cheese consumption. Traditional Gouda is made from whole cow's milk fat content 3.7-3.9%, however, there are also light dietary versions with fat content starting from 20%. There are varieties of Gouda from goat and sheep's milk, as a rule, ripening over a longer period of time. Gouda is often complemented various additives and spices, smoked, which makes the range of this cheese even more diverse. For example, Leiden the cheese is made according to the Gouda recipe with the addition of cumin and cloves. In the original, Gouda is a cheese with a dense consistency and very big amount small round eyes. Cheese dough has a pleasant yellow color, which, as it ripens, acquires richer dark caramel shades, and small crispy crystals appear in the body of the cheese, just like in Parmesan, formed by the amino acid tyrosine.One of the main technological stages of preparing Gouda is washing the cheese grain: replacing part of the whey hot water, which reduces its acidity and at the same time gently heats cheese grain, resulting in a smooth and elastic cheese texture. Traditionally, Gouda is ripened covered in wax, which makes the requirements for the ripening chamber more lenient: you just need to maintain a temperature of 11-13ºC.
Ingredients
8 l.
whole milk
not UHT
1/4 tsp.
non-gas-forming mesophilic culture powder
1/2 tsp.
liquid rennet extract(veal)
dissolve in 50ml water temperature 30-35ºС
or rennet in another form, in dosage, according to the directions on the package
use animal rennet for this recipe
1 ½ tsp. (8 ml.)
calcium chloride, solution 10%
dissolve in 50ml water at room temperature
or follow the dosage indicated by the manufacturer of the drug on the packaging
maximum application dose - 2 g of dry calcium chloride per 10 liters of milk
1 tbsp.
[for Leiden cheese] caraway
1/2 tsp.
[for Leiden cheese] carnation
1 tbsp.
[for mustard cheese] mustard seeds
150 ml
[for Leiden and mustard cheese] filtered water
1/8 tsp
[For blue cheese] Penicillium roqueforti
Salt bath
500 g.
medium sea salt
not iodized
2 l.
boiled water
1/2 tbsp.
calcium chloride, solution 33%
1/2 tsp.
white vinegar
After cooking you will receive: 1 cheese weighing 700 g.
Equipment
10 l.
pot
enameled or stainless steel, for heating milk
pot
for water bath , large enough to fit the main saucepan
with max. load from 7 kg
cheese press
food thermometer
long knife
for slicing curds
skimmer
wooden or plastic
[optional] set of mini measuring spoons
[optional] set of measuring cups
for 1 kg., ∅ 16cm
cheese pressing mold
1emmicro-perforated, cylindrical, wide, with a follower lid (you can also use a ball shape)
drainage fabric
gauze, muslin or other drainage material
sterile disposable gloves
cheese coating
wax alloy, latex or maturation bag
for 3 l.
brine container
Sterilize all equipment before making cheese. You can wash it and pour boiling water over it
Gouda cheese preparation schedule (from start to finish of preparation)
First day:
- 3 hours to prepare the cheese mass (active phase)
- 6-8 hours for pressing (passive phase)
- 8 hours for salting (overnight, passive phase)
Subsequent days:
- 1-3 days for drying the crust (passive phase)
- 1-24 months to mature
Step-by-step recipe for making Gouda and Leiden cheeses
- [for Leiden cheese or mustard cheese] Pour water over cumin and clove/mustard seeds and simmer for 15 minutes over low heat. After this, separate the grains and the liquid in which they were cooked. Dry the grains (for Leiden cheese, remove the cloves from the cumin, they are only needed to flavor the liquid), and cool the liquid. Mix the cooled aromatic liquid with milk.
- Slowly heat the milk in a water bath to 30°C, stirring constantly so that the temperature is distributed evenly. When the milk has warmed up, pour it diluted in water. calcium chloride.
- Add the starter to the pan with milk: sprinkle the powder on the surface of the milk, let it stand and absorb moisture for 3-5 minutes, then mix thoroughly, distributing the starter throughout the entire volume of milk.
- Cover the pan with a lid and leave for 45 minutes to allow the starter to activate in the milk. Try to maintain the temperature at 30°C.
- Slowly pour in the diluted enzyme, constantly stirring the milk in a top-down motion to distribute it as much as possible throughout the entire volume of milk.
- Cover the pan with a lid and leave for 45 minutes for the milk to curdle.
[optional] To accurately determine the required clotting time and obtain a clot of the desired consistency and calculate the coagulation time using the formula K = F * M (multiplier = 3, F - flocculation time in minutes). After the calculation, leave the clot alone for the remaining number of minutes. - Swipe . If the clot is not dense enough, leave for another 10-15 minutes.
- Cut the curd into equal small cubes with sides of 1-1.5 cm. Cut vertically using a long knife, leave for 5 minutes to firm up the edges, and then cut horizontally. Be careful: at first the curd will be tender and loose; it can easily be accidentally split into too small pieces.
- Start stirring the cheese grain for 5 minutes, then leave it alone for another 5 minutes: the grain will settle to the bottom of the pan.
- Meanwhile, prepare 2 liters of hot filtered water at 60 °C - we will need it for the procedure of washing the cheese grain.
- Drain 2 cups of whey from the pan and, stirring constantly, pour in 2 cups of whey instead. hot water. It is necessary that the temperature of the cheese grain rises to 33 °C. If two cups are not enough, add more until the desired temperature is reached. Leave the grain alone for another 10 minutes.
- When the grain has once again settled to the bottom of the pan, remove the whey so that it covers the surface of the cheese grain by about 2 cm.
- Begin to slowly pour hot water into the pan, one mug at a time, constantly stirring the grain. The goal is to reach a temperature of 37° C.
- Once the temperature is reached, continue stirring the grain for another 20 minutes until the grain feels springy to the touch.
- Stop stirring and let the curds settle to the bottom of the pan over the next 10 minutes.
- Drain the whey so that the remaining part covers the cheese grain by 3-5 centimeters.
- [optional, for Leiden/mustard cheese] Pour cumin/mustard into the cheese grain and stir so that the grains are evenly distributed throughout.
- Wear sterile gloves. Gather the grain into one layer under the whey layer and carefully move it into the mold. Try to carry out this procedure without removing the grains from under the whey layer. This way, the closed texture of the future cheese will be ensured: there should be no air voids between the cheese grains. Simply transferring the cheese grains into the mold will result in mechanical eyes and an incorrect cheese pattern.
- Leave the mold with the cheese mixture in the whey for 15 minutes for self-pressing.
- Close the mold with a lid-follower and place under the press. Press with a 4.5 kg load for the first 30 minutes.
- Remove the cheese from the press and from the mold, turn it over and re-wrap it in drainage cloth.
- Place under a press, load 7 kg, time - 6-8 hours.
- While the cheese is being pressed, prepare the brine (see ingredients for proportions and composition) and cool it to a temperature of 10-13° C.
- Once pressing is complete, remove the cheese from the mold and drainage cloth, weigh it and place it in the prepared brine, sprinkling the top with a layer of salt. Salting time is an hour for every 100 g of cheese (i.e. in our case, you will get a head of ~800 g and will salt for 8 hours). Halfway through the salting period, the cheese must be turned over in the brine so that it salts evenly.
- Remove the cheese from the brine and blot off any excess moisture with a paper towel. Place the cheese on a drainage mat where it will dry room temperature within 1-3 days. Turn the cheese at least 2 times a day so that the crust dries evenly.
- When the cheese crust has become dry, move it to a ripening chamber with a temperature of 11-13 °C and 85% humidity for 1 week. Remember to turn the cheese daily. If mold appears, wipe it off with a piece of cloth soaked in light brine or vinegar.
- Cover the cheese with wax, latex, or vacuum seal it in a ripening bag. In this form, the cheese will ripen for 1 month at a temperature of 11-13 °C. In the case of Gouda, it is difficult to go too far with the ripening period - 5-year-old cheese has simply amazing taste.
Blue Gouda
Photo kennyscheese.com
Typically, blue cheeses have a soft, open texture that provides good conditions for the development of mold P.roqueforti. However, there is a variation of Gouda with blue mold, which has completely unique taste characteristics. Even though the cheese has a dense texture, punctures in its body will allow mold to develop.
How to do:
- Along with the starter, add 1/8 tsp to the milk. mold Penicillium roqueforti, mix thoroughly.
- After salting, pierce the head of cheese with a thin sterile knitting needle from the top and bottom at about 2/3 of the height of the head in several places. Make punctures every 2-2.5 cm.
- There is no need to coat this cheese with wax; you need to leave the natural crust. The humidity in the ripening chamber must be maintained at 85-90%, temperature - 11-13° C.
Happy cheese making!
Gouda cheese originates from the Netherlands, but is now produced in many countries. By the way, in Russia it is successfully replaced by the well-known Kostroma cheese, which in properties and composition is practically no different from Gouda.
Gouda cheese is similar to Edam cheese, but it is firmer and produced in larger heads.
Gouda is a light cheese with a soft creamy taste. The more mature the cheese, the more its character changes. It acquires a stronger aroma and becomes drier. A special variety of this cheese is “Dutch Master,” which matures for almost a year.
The rind of Gouda cheese is thin, dry, smooth, and light gray to gray-green in color.
The cheese dough is white to yellowish in color, matte, not waxy.
The structure of Gouda cheese at home is hard and elastic. Round or oval eyes, evenly distributed throughout the cheese dough.
The taste and aroma are not spicy, turning into spicy, but not sour.
How to make Gouda cheese
To prepare Gouda cheese with 50% fat content use whole milk 3.75-3.9% fat content and high hygienic quality.
Short-term high-temperature pasteurization at 72°C for 15-20 s is used as heat treatment. In some regions, flash heating to 75°C is used. Cool the milk to 31°C.
Add 0.02% (in the form of a 35% solution), as well as 0.005% sodium nitrate to inhibit the development of gas-forming bacteria.
In winter or early spring, add 1-2 ml of annatto or carotene per 100 liters of milk. To produce cheeses with a more intense color, use 20-25 ml of annatto per 100 liters of milk.
As a starter, 0.5-1% (on average 0.8%) of the starter culture is added at a temperature of 31°C. Lactococcus lactissubsp is used at different enterprises. lactis, L. Lactis subsp. lactis biovar, diacetylactis and Leuconostocmesenteroides subsp. cremoris.
Rennet is added in an amount sufficient to obtain a curd ready for cutting within 25-30 minutes; Usually 0.8 - 1.2 g of CHY-MAX ExtraPowder rennet is added per 100 liters of milk. At a temperature of 28-30°C and acidity of 0.19-0.20%.
The clot is cut within 10-15 minutes into cubes 0.5-1.5 cm in size using knives with steel blades or a harp.
Knead to dry and prevent the cheese grain from settling.
Knead for 20-30 minutes, then leave; after the cheese grain settles, 30% of the whey is removed.
Add water (at a temperature not higher than 80°C), heating the cheese mass to 36-38°C (possibly up to 32-40°C).
Stir continuously for 15-20 minutes while adding hot water, and then for another 20-30 minutes.
The cheese grain is left to settle to the bottom of the bath, and then the resulting layer is pressed using steel plates.
The whey is removed after compacting the cheese mass.
Molding is carried out at a pH of 5.85-6.05, using wooden or plastic molds consisting of 2 parts.
The cheese mass is cut in the bath. The cheeses are wrapped in a napkin, placed in a mold, covered with a lid on top and transferred under a press.
You can buy a mold for Gouda cheese in the online store with delivery by Russian post or courier service.
The cheeses are pressed for 5-8 hours. During pressing, they are turned over and given the required form(smooth out sharp edges).
Increase the load by increasing the pressure from 95 to 195 kPa. The pH value of the pressed cheese mass is 5.1-5.2, the acidity of the whey released during the pressing process is 0.35-0.40%.
The cheese is immersed in brine at a temperature of 15°C for 3-5 days. Brine concentration 20% and pH 4.8. The salt content in cheese should be 1.5-1.8%, pH - 5.15-5.25.
You need to keep in mind that it takes longer than a month for salt to penetrate into the central part of the cheese.
Gouda cheese ripening occurs at a temperature of 15°C for 4-6 weeks, after 2 weeks. The pH is 5.2-5.3.
Mature cheese is stored at 10°C for 6-12 months. (after 8 weeks the pH is 5.3-5.5).
Gouda - Dutch cheese, one of the oldest European cheeses, which according to local residents named after the city of Gouda in the south of the Netherlands, where it originated. Currently, this cheese is one of the most popular in the world, because it accounts for about 55% of global cheese consumption! Almost every person, having heard the name Gouda, imagines a very tender soft cheese, covered with bright red wax.
Gouda is a semi-hard cheese that has a unique creamy-sweet taste and smooth texture. Sweetness is achieved by removing lactose - milk sugar- in the process of making cheese. This is done in order to prevent the formation of excess acid in the finished cheese.
That is why in the process of preparing Gouda there is the following feature: after cutting the curd, part of the whey is replaced with hot water, the so-called washing of the cheese grain is carried out. This feature has historical roots. Used to be cheese made in wooden vats that were not heated. So hot water was required in order to increase the temperature of the curd and release the whey.
There are many variations of Gouda around the world. Typically, this cheese is made from cow's milk, although some cheesemakers use sheep's or goat's milk. Young Gouda cheese is ready for use only after a few weeks of aging, but “with age” the cheese becomes more rich in taste and firmer in texture.
In addition, variations of this cheese with various spices are very popular: nettle, pepper, mustard, cloves, cumin or fenugreek. Abroad, some cheesemakers even soak Gouda in beer and add propionic bacteria to create an Alpine-like sweetish cheese with small holes.
A very similar Dutch cheese is Edam, but it is made from milk with less fat.
Gouda recipe
Difficulty: medium
Ingredients:
- 10 liters of milk;
- ½ tsp. liquid rennet;
- 1/16 tsp mesophilic starter, for example Danisco CHOOZIT MM 101.
Milk coagulation and curd processing
Pour the milk into a clean, wide saucepan and heat to 30°C.
While the milk is heating up, you can proceed to activate the starter. For this, 1/16 tsp. mesophilic starter, for example Danisco CHOOZIT MM 101, must be dissolved in 100 g. warm water. You can find out more about the activation process in the article.
After heating the milk until desired temperature add activated starter to it. Leave to ripen for 30 minutes, maintaining the temperature at 30°C.
Let's move on to coagulation (clotting) of milk. To do this, you need to dilute ½ tsp. rennet in 20 ml. water at room temperature and add the resulting solution to the milk. The process of clot formation takes on average 30-40 minutes. During this time, the temperature of the milk may drop several degrees. Don't worry, this will not affect the coagulation process in any way.
Before you start slicing the curd, you need to check its density. To do this, dip the tip of the knife 3-4 centimeters into the milk, make a cut and move the knife a little to the side. If the clot does not stick to the knife, then you have the correct clot.
Using a long knife, cut the curd into 1.5-2 cm cubes (starting with longitudinal cuts and moving to transverse cuts).
Then gently knead the mixture for 15 minutes in order to crush large clots, compact them and release some of the whey. Then leave the grain for 5 minutes until it settles completely and repeat kneading.
Pour out one tenth of the whey (1 liter), then add the same amount of hot water heated to a temperature of 60°C. Adding water reduces the acidity, which is why Gouda cheese has such a mild, sweet taste. Stir the grain for 15 minutes. Repeat the process of replacing the whey with water again, only this time you need to replace 3 liters of whey with 50°C water. Stir for 10 minutes.
After completing this step, remove as much serum as possible (but not all!).
Forming the cheese head and pressing
Fill out the forms for hard cheese the resulting mass. Filling is initially done with whey to prevent the formation of air cavities and ensure mass density.
The whey should rise approximately 1-2 cm above the level of the cheese grain.
Close the lids and place the filled molds under the press. You can use bottled water as a press. Gradually the severity of the press will increase. Start with 3 kg. After 20 minutes, you need to turn the cheese over, drain off the excess whey, add weight (up to 7 kg) and leave for 30 minutes. Repeat the procedure and increase the weight to 11 kg, leave for 6-8 hours. If desired, the time can be increased to 12 hours. This will provide a firmer consistency to the finished cheese.
Salting out
The cheese is salted using brine. To prepare the brine you will need:
- 200 grams table salt(non-iodized);
- 1 liter of water.
The brine should be strained through cheesecloth to remove any sand or dirt that may be present in the salt.
Immerse the formed cheese head in brine for about a day. In order for the salting to be even, the cheese must be turned over.
Drying and holding
- Place the cheese on a drainage mat and leave to dry for about 2 days at room temperature.
- Begin the curing process. The aging period for Gouda is from 2 to 6 months. Holding temperature - 15-17°C. Relative humidity - 80-85%. Systematically (as mold grows) Gouda should be washed (under running water) and cleaned with a brush. This process can be avoided by covering the cheese wheel or.
- It is worth noting that small internal holes may occur during aging. As a general rule, the higher the temperature during drying and ripening, the greater the chance of holes forming.
This recipe can be modified by proportionally increasing or decreasing the recipe ingredients to obtain a specific weight of finished cheese.
Sep-4-2017
What is Gouda cheese?
What is this cheese, how to make Gouda cheese at home, how is it useful, all this is of great interest to those who lead a healthy lifestyle, monitor their health and are interested in how you can prepare certain dishes and food products with your own hands . So we will try to answer these questions in the following article.
Gouda is a hard Dutch cheese made from cow's milk, fat content - 48-51%. It has the shape of a medium-sized circle. Initially, Gouda cheese was produced in large heads of 12 kg. Today, small cheese heads weighing about 4.5 kg are produced. Traditional Gouda is a cheese with a dense consistency and a small amount small round eyes.
The cheese dough has a pleasant yellow color, which, as it ripens, acquires richer dark caramel shades, and small crispy crystals appear in the body of the cheese, like Parmesan, formed by the amino acid tyrosine.
The cheese gets its name from the Dutch city of Gouda, where it has been sold on the market for several centuries. TO 19th century The production of this type of cheese spread throughout Holland.
Gouda – light cheese with a soft creamy taste. As the cheese matures, its taste becomes more pronounced and its aroma becomes stronger.
How to make Gouda cheese at home, recipes:
Ingredients:
15 liters cow's milk, ½ tsp. mesophilic starter, ⅓ tsp. liquid rennet, ⅓ tsp. liquid calcium chloride, brine (1 kg of salt per 4 liters of water), wax for coating
Heat the milk to a temperature of 33–35 °C and sprinkle evenly with mesophilic starter. Leave for 3-4 minutes to allow the moisture to be absorbed. Then use a whisk to stir the milk from top to bottom. Cover the pan with a lid and let it sit for 30 minutes to allow the beneficial bacteria to multiply. Dissolve calcium chloride in 50 ml of water at room temperature and pour this mixture into the milk, constantly stirring from top to bottom. Dissolve rennet in 50 ml of water and pour into milk, stirring.
Leave for 45 minutes - a fairly dense jelly-like clot should form. If the effect is not achieved, leave the mixture for another 5–10 minutes. Then cut the curd into cubes with a side of 2-3 cm and leave for another 5-10 minutes. After this, slowly stir the cheese mixture for 5-7 minutes. At this time, the cheese grain should separate from the whey. So that it settles to the bottom of the pan, after stirring, let the mixture sit for about 5 minutes.
Drain off 1.5–1.7 liters of whey. Instead, pour the same amount into the mass boiled water temperature 60–65 °C. Gently stir the cheese mixture for 7-10 minutes and then let sit for 5 minutes. Replace the whey with water again, but this time in an amount of 5 liters and at a temperature of 45 °C. Stir the mixture for 20 minutes. The grains should be the size of a pea. Let the mixture sit for 5-7 minutes and then remove excess liquid.
IN special form for cheese or a colander, pour the mixture out, squeezing and kneading it, as it can quickly thicken. Cover the mold with a lid. Line a small tray with a drainage mat and place the mold with the cheese mixture there. Place a 5 kg press on the mold for 30 minutes. Remove the workpiece from the mold, turn it over to the other side and put it under an 8 kg press again for 40 minutes. Then repeat the procedure and set the press to 15 kg for 6–8 hours.
Remove the cheese from the mold and soak in brine overnight. The next day, remove the cheese from the brine, place on a drainage mat and leave for 3-4 days at room temperature until the crust hardens. The cheese must be constantly turned over so that it dries evenly. Ready cheese grease with cheese wax. If this is not done, then you need to regularly wash the natural crust. Keep the cheese for 2 to 6 months in a dark room at a temperature of 13 ° C and a humidity not higher than 85%.
Goat's milk gouda:
Ingredients:
15 l goat milk, ½ tsp. mesophilic starter, ¾ tsp. liquid rennet, ¾ tsp. calcium chloride solution, 20% brine.
Heat the milk to 29 °C, stirring occasionally to prevent the milk from burning. Remove from heat. Sprinkle mesophilic starter culture onto the surface of the milk and let stand for 3 minutes. Then mix with a slotted spoon. Dissolve liquid calcium chloride in 50 ml of water. Pour the solution into milk. Dissolve rennet in 50 ml of water and pour into milk. Mix everything with smooth movements using a slotted spoon. Cover with a lid and leave for 30 minutes to form a curd.
Check for a clean compartment. To do this, use a slotted spoon to separate part of the curd. If pure whey appears in the cut, it means the clot is ready; if not, wait another 10–15 minutes. Cut the curd with a long knife into cubes with a side of 1.5 cm. Stir for 5 minutes and leave for 5 minutes. Then stir for another 10 minutes. Leave for 10 minutes so that the cheese grains settle to the bottom.
Drain off 1.5 liters of whey (10%). Instead of whey, pour the same amount (1.5 l) of hot water at a temperature of 60 ° C into the pan. Stir the mixture for 10 minutes. Then leave for 10 minutes so that the cheese grain settles to the bottom. Remove a third of the whey (5 l). Pour the same amount (5 liters) of hot water at a temperature of 43 °C into the pan to bring the temperature of the mass to 37 °C. Stir the mass for 20 minutes - the cheese grain should become the size of a pea. Leave for 10 minutes so that the cheese grains settle to the bottom. Pour the whey through the cheese pan until it warms up.
Place the cheese grain in the mold and smooth it out, large pieces break it with your hands. Place the mold lid or circle on top and press under pressure at the rate of 2 kg of weight for each kilogram of cheese (4 kg) for 30 minutes. Then press cheese weighing 8 kg (4 kg of weight per 1 kg of cheese) for 8 hours. Remove the cheese from the mold and place in a 20% brine for 12 hours (6 hours for each kilogram of cheese).
Remove the cheese from the brine and place on a wire rack, leave for 2-3 days at room temperature until the crust is completely dry. Turn the cheese twice a day. Place the cheese in a room with a temperature of 10 ° C for one week. After this, cover the cheese with wax and leave to ripen for at least 6 weeks at 10 °C. Turn the cheese once a week.
Recipes with Gouda cheese:
Sandwiches with Gouda cheese, ham, mustard and tomatoes:
Ingredients:
- 4 slices Gouda cheese
- 4 slices lean ham
- 2 tomatoes
- 4 slices white bread
butter and vegetable oil, mustard, ground red pepper, parsley, dill and green onions- taste.
Fry slices of white bread on both sides in vegetable oil. Grease one side with butter and lightly with mustard. On each prepared slice of bread, place a slice of ham, cheese, a slice of tomato and sprinkle with red pepper.
Bake in the oven at medium temperature until the cheese melts. Serve sprinkled with chopped parsley, dill and chopped green onions.
Sandwiches with gouda cheese, apples and almonds:
Ingredients:
- 4 slices Gouda cheese
- 2 apples
- 4 slices white bread
- 2 tbsp. spoons of butter
- almonds - to taste
Grease the slices of bread with butter, place very thinly sliced apple slices on top of it, then slices of cheese. Bake in the oven at medium temperature until the cheese begins to melt. Then sprinkle with grated almonds and keep in the oven for a few more minutes.
Pie with gouda cheese, sweet peppers and cottage cheese:
Ingredients:
- 200 g Gouda cheese
- 750 g cottage cheese
- 400 g sweet red and yellow peppers
- 4 eggs
- 12/3 cups flour
- 2 tbsp. spoons of starch
- 200 g butter or margarine
- vegetable oil, parsley, dill, green onions, pepper and salt - to taste.
From flour, 150 g of softened butter (margarine), 1 egg and 1 teaspoon of salt, knead a smooth dough, wrap it in foil and put it in the refrigerator for 1 hour. Finely chop the sweet pepper, parsley, dill and green onions, setting aside 1 tbsp. spoon of pepper and herbs for decoration.
Whisk the rest butter, add 3 eggs, then cottage cheese, starch, parsley, dill, green onions, Bell pepper and 175 g grated cheese. Season the resulting filling with salt, pepper and mix thoroughly.
Roll half of the chilled dough into a circle with a diameter of 26 cm and place in a greased vegetable oil a springform pan of the appropriate size. Prick holes in the dough with a fork. Roll out the remaining dough into a strip measuring 6*70 cm and place it along the side of the mold.
Place the filling in an even layer on top of the dough, fold the protruding edge of the dough over the filling and sprinkle with the remaining grated cheese. Bake in the oven on the lower level for 1 hour at 180°C. Serve, cool and sprinkle with remaining herbs and sweet pepper.
Gouda is the most famous Dutch cheese. Recipe by Pavel Chechulin.
Ingredients for Gouda Cheese:
Recipe for "Gouda" cheese:
Heat the milk to a temperature of 32 degrees. Add mesophilic starter. If you do not have a special cheese starter, use sour cream, whey or buttermilk. The amount of starter according to the instructions, if you replace it with sour cream, etc., then 7 tbsp. l. If you use pasteurized milk, add calcium chloride dissolved in water. After half an hour, add rennet. Leave the milk for 30-60 minutes until a clean break is achieved. Cut the curd into cubes with a side of 10 mm. Leave for 10 minutes.
Mix the cubes very carefully. In a water bath, slowly, no faster than 10 minutes, stirring, heat the mass to a temperature of 34 degrees. Leave for 10 minutes.
Remove from the water bath. Remove 2.5 liters of whey. Add 1.25 l with continuous intensive stirring. boiled water with a temperature of 55 degrees and 1.25 l. boiled water at a temperature of 56 degrees. The final temperature of the mixture should be 38 degrees. Leave the mixture for 10 minutes.
Pour off almost all the whey so that the remainder barely covers the cheese mass.
The next stage is called whey pressing. To do this, you need a flat surface with a diameter slightly smaller than the diameter of the pan. I'm at rock bottom springform for baking. You can also take a suitable sized plate or dish. Place a small weight on top (a half-liter bottle of water) and leave for 30 minutes.
Line the mold with cloth. The classic shape for Gouda is with rounded edges. I have a plastic saucepan for the microwave, the piston is made from a second saucepan of the same type. Diameter 15 cm. Place the cheese mass in the mold, trying to disturb its integrity as little as possible.
Cover the top with a piston. Press with a weight of 2.5 kg for 30 minutes. Remove the cheese from the mold, turn it over and change the cloth. Press with a weight of 5 kg for 30 minutes. Redress the cheese, do not turn it over. Return under the same load. Press for 18-24 hours. If you have a different diameter of the mold, recalculate the weight for your mold (I hope you know the formula for the area of a circle).
Remove the cheese from the press and trim the heads if necessary.
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