From Farm To Table: How To Make Authentic Gouda Cheese With Raw Milk In Your Own Kitchen

Embark on a culinary adventure as we delve into the art of making Gouda cheese from raw milk. This traditional Dutch cheese, renowned for its rich, nutty flavor and firm texture, can be recreated in the comfort of your own kitchen with a few simple steps. Join us as we unveil the secrets of this delectable delicacy.

Equipment You’ll Need

• Large pot (8-10 quarts)
• Thermometer
• Cheese mold
• Cheese press
• Cheesecloth
• Salt

Ingredients

• 2 gallons raw milk
• 1/2 cup mesophilic starter culture
• 1/4 cup rennet (diluted in 1/4 cup cool water)

Step-by-Step Instructions

1. Heat the Milk

Pour the raw milk into a large pot and heat it slowly to 86°F (30°C), stirring occasionally.

2. Add the Starter Culture

Sprinkle the mesophilic starter culture over the milk and stir gently. Let it sit for 30 minutes.

3. Add the Rennet

Add the diluted rennet to the milk and stir for 30 seconds. Let it sit undisturbed for 1 hour or until a clean break forms when a knife is inserted and removed.

4. Cut the Curds

Using a sharp knife, cut the curds into 1/2-inch cubes. Let them rest for 10 minutes.

5. Heat and Stir the Curds

Gently heat the curds to 102°F (39°C) while stirring continuously. This will firm up the curds.

6. Drain the Curds

Line a cheese mold with cheesecloth and pour the curds into it. Fold the cheesecloth over the curds and place them under a cheese press.

7. Press the Cheese

Apply 10 pounds of pressure for the first 12 hours. Gradually increase the pressure to 20 pounds over the next 12 hours.

8. Dry the Cheese

Remove the cheese from the mold and place it on a wire rack in a cool, humid environment (55-60°F, 80-85% humidity) for 2 weeks. Turn the cheese daily to ensure even drying.

9. Brine the Cheese

Dissolve 1 cup of salt in 4 cups of water. Submerge the cheese in the brine for 24 hours.

10. Age the Cheese

Wipe the cheese dry and place it on a shelf in a cool, humid environment (50-55°F, 80-85% humidity) for at least 6 months. Turn the cheese weekly to promote even aging.

Tips for Success

• Use high-quality raw milk from healthy cows.
• Maintain precise temperatures throughout the process.
• Cut the curds evenly to ensure consistent texture.
• Press the cheese gradually to avoid cracking.
• Dry and brine the cheese properly to prevent mold growth.
• Age the cheese for an extended period to develop its full flavor.

Troubleshooting

• Curds don’t form: The milk may not have been at the correct temperature or the rennet may not have been diluted properly.
• Curds are too soft: The curds may have been cut too small or heated too slowly.
• Cheese is too dry: The cheese may have been over-pressed or dried for too long.
• Cheese is too salty: The cheese may have been brined for too long or the brine may have been too concentrated.

The Rewards of Homemade Gouda

Crafting homemade Gouda cheese from raw milk is a rewarding experience that yields a delicious and satisfying result. The rich, nutty flavor and firm texture of Gouda are a testament to the skill and patience involved in its creation. Whether enjoyed on its own or paired with fruit, crackers, or wine, homemade Gouda is a culinary treasure that will impress your taste buds and delight your guests.

Information You Need to Know

1. Why use raw milk instead of pasteurized milk?
Raw milk contains beneficial enzymes and bacteria that contribute to the flavor and texture of the cheese.

2. How long does it take to make Gouda cheese?
From start to finish, the process takes about 8 weeks, including 2 weeks of drying and 6 months of aging.

3. Can I use a different type of cheese mold?
Yes, you can use a round or rectangular mold. However, the size and shape of the mold will affect the final appearance of the cheese.