- This topic is empty.
- 19/10/2015 at 5:43 pm #2143setepanoParticipant
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.13/03/2017 at 11:08 pm #2256DolleParticipant
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.26/02/2018 at 7:23 pm #3888Elzani du ToitParticipant
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 you27/02/2018 at 7:02 am #3891Ray JohnsonParticipant
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?27/02/2018 at 7:06 am #3892Elzani du ToitParticipant
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?
27/02/2018 at 3:33 pm #3921Ray JohnsonParticipant
- This reply was modified 4 years, 2 months ago by Elzani du Toit.
It does somewhat but not enough to matter. Your cheese should still turn out fine. Hope it goes well for you!16/07/2020 at 1:40 am #8132StacyGuest
Is it better to use a wax or just natural rhine for Gouda while aging?24/08/2020 at 9:20 am #8140LuisGuest
Hi I use the recipe from a book 2 weeks ago and the results look good , try to repeat the same recipe but results are very different, second one end up with bubbles inside instead a smooth consistency, I repeat the same procedure, temperature, amount of milk (4 gal batch) same
Mezo culture, same renet, times were slight different the first was 1hr 45 min with the culture at 88 degr the second was 2 hrs renet cut time was 45 min , then 40 min rising the temp to 100 F , results very different ,,Any toughs?
/thanks24/08/2020 at 9:26 am #8141LuisGuest
I forgot to mention I use a spring loaded press for 16 hr time on both cheeses result 2,15 Kg of cheese.