{"id":595,"date":"2019-05-04T20:10:14","date_gmt":"2019-05-04T20:10:14","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=595"},"modified":"2019-05-04T20:10:14","modified_gmt":"2019-05-04T20:10:14","slug":"gouda","status":"publish","type":"page","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=595","title":{"rendered":"Gouda"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2019\/05\/gouda_cheddar-1024x576.jpg\" alt=\"\" class=\"wp-image-607\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2019\/05\/gouda_cheddar-1024x576.jpg 1024w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2019\/05\/gouda_cheddar-300x169.jpg 300w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2019\/05\/gouda_cheddar-768x432.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Gouda drying on the plate, before vacuum sealing.<\/figcaption><\/figure>\n\n\n\n<p> Begin with 2 gallons of milk and heat to 86F. <\/p>\n\n\n\n<p>  Then add 1\/8 tsp MA11 culture, re-hydrate for 2 minutes, mix slowly for 1 minute and allow to sit quietly at this temp for 30 minutes. <\/p>\n\n\n\n<p> Add 1\/2 tsp of rennet or 1\/2 rennet tablet diluted in 1\/4 cup of water.  Stir for 60 seconds and then allow the milk to set quietly for 30-40  minutes while keeping the temperature at 86F  <\/p>\n\n\n\n<p>Check curd for firmness and then cut. \n\nNote: with full fat milk I make a precut of the curds cutting crosswise \nabout 1 inch squares and allow the curds to firm for about 2-3 min. \nbefore I continue my final cutting to 1\/2 &#8211; 3\/8 inch pieces in 5 \nminutes. This will help avoid losing more fat as you cut the curds \nsmaller.\n\n        <\/p>\n\n\n\n<p> Now slowly and gently stir the curds for 15 min.  Allow to settle for 5 minutes. <\/p>\n\n\n\n<p>\n\nRemove 1\/3 of the whey, then add water at 130 F over 15 min. for a final\n temp of 98-102. (Higher temp for drier longer aging cheese). This is a \nvery important step since it also removes some of the lactose or milk \nsugars which can be converted to acid by the lactic bacteria.\n\n        <\/p>\n\n\n\n<p>Continue stirring gently for 30 minutes, to keep the curds from  matting, or until final moisture is reached according to the desired  aging requirements (longer stirring = drier curds = longer aging).         <\/p>\n\n\n\n<p>Place curds into the mould and press for 15 mins with 3 lbs.<\/p>\n\n\n\n<p>Flip curds in the mould and increase pressure to 6 lbs. for 30 mins.<\/p>\n\n\n\n<p>Each half hour flip and increase the weight until you reach 12-14lbs, then press for 6-8 hours.<\/p>\n\n\n\n<p>Unwrap and place into saturated brine for 6. If the cheese floats, sprinkle 2 tsp of salt on top of the cheese. At 3-4 hours flip cheese and repeat.<\/p>\n\n\n\n<p>Once done with the brine air dry for 3-7 days.  Age 2-6 months.      <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Begin with 2 gallons of milk and heat to 86F. Then add 1\/8 tsp MA11 culture, re-hydrate for 2 minutes, mix slowly for 1 minute and allow to sit quietly at this temp for 30 minutes. Add 1\/2 tsp of rennet or 1\/2 rennet tablet diluted in 1\/4 cup of water. Stir for 60 seconds and then allow the milk&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"class_list":["post-595","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/595","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=595"}],"version-history":[{"count":3,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/595\/revisions"}],"predecessor-version":[{"id":608,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/595\/revisions\/608"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}