Thursday, December 17, 2009

sticking it to big gouda: part 2

I've already made it into something that's not Gouda, I fear, because the milk was getting too cold while it was ripening, so I turned up the heat on the roaster oven, but then my piano student got here and I forgot about it until the milk was at 108* instead of 90*, whoops. But it will be an interesting experiment all the same.

After the started has been added and the milk has ripened it sort of looks like yogurt. You let it sit until it breaks cleanly.

Then you cut it into 1/2 inch pieces.

Curds and whey.

After draining off all the whey.

Curds smooshed into the cheese press. You want to work fairly quickly so they don't lose too much heat.

Cheese press packed wrongly. I forgot what to do with all the extra globs of cheesecloth.

After it has been pressed for 20 minutes you take it out, undress it, flip it, redress it, and put it back in upside-down, which greatly resembles putting toothpaste back in the tube.

Twelve hours later it looks like this.

I don't want a honking great lump of Gouda, so I cut it into thirds. This way I can crack one open in three months to make sure it's not poisonous and still have some left to age for nine months, because aged Gouda is a precious jewel.

I wrapped each of them individually like little cake mummies.

Back to the press.

And now they get to be pressed for another twelve hours.

I'm nervous. It's so long to wait before you know if you're an idiot or not. I'll brine them when I get home tonight. It will be cheese of some kind, I am sure, but I don't know that it will be especially tasty.


tipsybaker said...

How long have you had a cheese press? I am impressed and jealous.
Now I want to go buy some aged gouda.