Comments on: How To Make Gouda Cheese At Home

By: Curd-Nerd

Curd-Nerd — Fri, 04 Apr 2014 02:16:51 +0000

In reply to Angelique. Hi Angelique. I assume you mean that your curd yield differs? This can be due to the quality and make up of the milk at any given time of the year, depending on what the herd are eating. It can also be impacted by the strength of the curd, and the amount of whey lost during cutting or if the curd is shattered through excessive handling.

By: Curd-Nerd

Curd-Nerd — Mon, 31 Mar 2014 21:22:50 +0000

In reply to Colin. Hi Colin I have double checked what I've written in my recipe and made a few changes (I am updating the conversions on all my recipes at present). You are adding near boiling water. I have actually knocked it back to 80 degrees celsius through my own experimenting, but this is to wash the curds and also raise the temperature slowly. Your curd will have cooled so the hot water will bring the temperature back up gently rather than direct heat. Any other questions, please let me know : )

By: Colin

Colin — Sat, 29 Mar 2014 22:41:29 +0000

Could you check the temp of the added hot water please. should it be 90Finstead of 90C??? None of the other Gouda Recipes that i have get anywhere near 90C and 100c (that’s Boiling water). even with Mozzarella I only go to 92C
Cheers

By: Angelique

Angelique — Wed, 05 Mar 2014 09:23:19 +0000

I make Gouda and every time I make it my curd healed divers why is that? It can be up to 1kg at a time. please help?

By: Peter

Peter — Mon, 03 Feb 2014 04:52:44 +0000

Hi Adam.
i ve tried to use all types on market.
here in slovakia. Now i use natural
salt brine 17% for every kind what i make.
including scamorza, provolone, oschtiepok
only slating time is difference.
for aged cca 1kg gouda it is 12-14h.
for the mentioned pasta filata (0,5kg)
max 3,5h, and for oschtiepok 4,5h.

By: Curd-Nerd

Curd-Nerd — Mon, 03 Feb 2014 03:08:10 +0000

In reply to Adam. Hi Adam. Check out this article to find out more about your brine mixtures.

By: Adam

Adam — Sun, 01 Dec 2013 14:12:29 +0000

What is a good salt water ratio for brine.

By: Peter

Peter — Tue, 17 Sep 2013 05:59:07 +0000

Right!
i use salt at hard cheesemaking only in BRINE…
really.
and i have tasty cheese with good texture.

By: Henry Tremolo

Henry Tremolo — Fri, 02 Nov 2012 07:47:13 +0000

In reply to curdnerd.

My friend was making some air dried meat products and I asked the same question about the salt solution. He told me that the salt gets inside by means of the osmosis phenomenom: http://en.wikipedia.org/wiki/Osmosis

Anyway, the wikipedia article is pretty technical, but it definitely works.

By: curdnerd

curdnerd — Tue, 23 Oct 2012 19:30:38 +0000

In reply to Petr.

Hi Petr

Thanks for your question.

With Gouda there is no salt added to the curds. The salt is taken up from the brine, with many hours of soaking and regular turning. I know it’s hard to imagine how it all gets in there but I promise it does.

As for avoiding breaking of the curds, this is to maintain the surface of the curd, which is important for the texture of the cheese. The more the curds are broken up, the more whey that is released which creates a different texture and moisture level in the cheese.

Hope this helps. But let me know if you have any more questions : )