Step by step video tutorial on how to make gouda cheese using raw milk link to gouda press • DIY Cheese Press chesse making playlist : • Introduction to chesse... #connerty_meadows_farm #cheese #gouda
These vids are so perfect. Running thru the entire cheese making playlist but it looks like some of my comments aren’t going on correct videos. Sorry if they aren’t. Learning so much!
No worries at all. I still get the comments! Glad you are enjoining them. As we have time we add more cheese videos but it’s quite the process to make cheese and video so it has to be days where i have a lot of time 🙈. Usually that translates to winter time 😂
I have never seen anybody stir the curd with a whisk. I would be worried that it wasn’t gentle enough. But, your curd looked nice in the end, so it makes me curious to try it. 😊 I was quite surprised when I saw you use hot tap water to wash the curd. Hot tap water isn’t supposed to be consumed. The EPA and other health agencies strongly advise to never use hot tap water for cooking or drinking. The hot water is more likely to dissolve lead and also picks up other minerals in the hot water heater.
I live on a farm so stirring the curd with my hand is not something I would ever do because no matter how clean I think I could get I would never feel clean. A master cheese maker suggested the whisk to us so for the last 10+ years that we have been making cheese we use the whisk. So long as you do beat the curd it’s perfectly fine, stir gently and slowly it’s no different then using any other utensil. I don’t know where you live but where we are our well water is perfect. And we have a UV light and two other micro filters and a charcoal filter that our water goes through. It’s perfectly fine to consume. Also we can’t sell any of our products anyway as we live in Canada and it’s illegal so the cheese is for our own use only. We’ve been making cheese for 10+ years now this way and it’s always prefect.
The most different way I have seen to cut the curds and to make Gouda. I have always seen that you take out some of the whey then add the hot water at 2 different times. I have never seen just adding the hot water without removing whey first and I have watched and read a lot of recipes on how to make Gouda. Interesting. I would be interesetd in seeing how it comes out after aging.
We use to cut the curd the “recommend” whey (see what I did there😂) but we found zero difference in the end product and it meant there was one less thing to clean at the end. There is twice you add hot water. (Perhaps you skimmed through and missed that part?) The first time is to “scald” the curd and it is a much smaller amount of water. The second time you remove 1/3 of the whey and add back the same amount of water at a temperature of 111 deg F. We have been making Gouda this way for many years. We follow the directions in the book we recommend in our intro to chees making video. The Gouda is always delicious. 😉. We have a whole play list on our channel about making cheese and testing (eating) it to 😁. I try now to combine the taste test and the making all in one video as doing them in separate videos means that some people don’t see the taste test. 😊
How did your Gouda making go? I'm curious if you enjoyed our process. It will be eatable at the two months mark so please update us how you like the taste, texture and whatnot
@@connerty_meadows_farm It came out better than the first batch that I made before I watched your video but it was firmer than I liked (still better than my first batch). I am still very new at cheese making and I use raw milk so I have realized that I need to use LESS rennet than what is called for in most cheese recipes because the curds always are more dry than they should be when I use the amount recommended in the recipes. :-) I have been pretty busy so haven't tried again but plan to make another batch in the next week or two.
