Gouda Recipe

This topic contains 5 replies, has 4 voices, and was last updated by  Ray Johnson 1 year, 6 months ago.

Viewing 6 posts - 1 through 6 (of 6 total)
  • Author
  • #2143 Reply


    Does anybody know of a Gouda recipe which uses 5L of Milk.
    Everything I read relates to the use of 10L. Having just mastered the art of Camembert and knowing
    the little problems that transpired in our journey, 5L sounds like a great place to begin
    the experience. Any advice welcome.

    #2256 Reply


    If having a recipe with amount of ten liter milk, then just use half of the cultures etc. mentioned in the recipe, if you only want to use 5 liter of milk.

    #3888 Reply

    Elzani du Toit

    Good morning,

    Being a complete newbie and trying a few different cheeses, this might be a silly question to most!!

    I was also thinking of trying a gouda and using 5L, would that then affect the weight for pressing and the time the cheese is being pressed?

    Thank you

    #3891 Reply

    Ray Johnson

    Yes to both. A 10L cheese would probably weight about 2.5lbs so use that and the recommended weight to get a press weight per lb then apply it to your cheese weight. The time factor will be less important but a smaller cheese will acidify a little faster so you could reduce time by 10% maybe?

    #3892 Reply

    Elzani du Toit

    Hi Ray,

    Thank you for your response, I am actually about 40min away from pressing time….just in time 😀

    However…..made me realize I did not ask, when cutting a recipe in half does this affect the resting/ ripening / stirring times as well?

    #3921 Reply

    Ray Johnson

    It does somewhat but not enough to matter. Your cheese should still turn out fine. Hope it goes well for you!

Viewing 6 posts - 1 through 6 (of 6 total)
Reply To: Gouda Recipe
Your information: