How to Make Gouda Cheese

Gouda is a type of cheese that is made from cow’s milk. It is named after the city of Gouda in Netherlands, but is widely available internationally. Making your own Gouda can be difficult, so here are some tips to help you along the way:

Difficulty:

Challenging

Instructions

Things You'll Need

• 1-gallon whole milk
• ¼ rennet tablet
• 4 oz Mesophilic starter culture
• Thermometer
• Stainless steel pot
• Cheesecloth
• Cheese press

1. 

   In a stainless steel pot, gradually warm the milk until it reaches a temperature of 85 degrees Fahrenheit.

2. Add in the starter culture and mix well. The culture must be evenly dispersed throughout the milk.

3. 

   Dissolve the ¼ rennet tablet into 3 ½ tablespoons of cold water. Pour the rennet mixture into the milk and stir well. Stir the mixture continuously for 5 minutes. Let the mixture sit for 1 ½ to 2 hours.

4. Use a long knife to cut the curd into ½ inch blocks. Let the curds sit for about 10 minutes to harden.

5. 

   Gradually raise the temperature of the curds to 102 degrees. Stir periodically to prevent sticking. This should take approximately 45 minutes.

6. 

   Let the curds settle for a moment and remove three cups of whey (liquid) from the surface. Replace the liquid with 3 cups of 102-degree water.

7. Cook the curds for 45 minutes. During this time, remove 3 cups of whey from the surface and replace it with 3 cups of 102-degree water every 15 minutes.

8. Pour the mixture through a cheese press or mold lined with cheesecloth. If you do not have cheesecloth, one can be improvised from a thoroughly washed, white pillowcase.

9. Apply 20 pounds of pressure for 45 minutes. An easy way to do this is to use bricks that are well wrapped in aluminum foil. Remove the cheese, flip it over and press it at 40 pounds for the next 3 hours.

10. Remove the cheese from the press and let it float in a chilled brine (salt water) solution. You can make this solution by dissolving 1½ cups of salt in 1 quart of water and chilling it in the freezer. Let the cheese remain in the brine for 3 hours. During this time, you should turn the cheese every 45 minutes to allow the rind to develop evenly.

11. 

    Pat the cheese dry with paper towel and refrigerate for the next 25 days to age. During this time, flip the cheese everyday to ensure equal drying. Check for mold daily. If mold is present, wipe it away with a vinegar-soaked paper towel. After 25 days you can either wax the cheese or use it depending on your preference.

Resources

• Read this Article in Spanish