Homemade Gouda Cheese

by on in Cheese, Recipes

Preparation Time:

  • Active: 2 hours
  • Inactive (Aging): 3 weeks to 6 months

Description:
Making your own Gouda cheese at home is a rewarding and delicious project. Gouda, a Dutch cheese with a rich, creamy texture and a slightly sweet, nutty flavor, can be enjoyed young or aged for a more complex taste. This recipe will guide you through the process of turning fresh milk into a delightful wheel of homemade Gouda.

Ingredients:

  • 2 gallons whole milk (preferably raw or low-pasteurized, non-homogenized)
  • 1/4 teaspoon mesophilic starter culture
  • 1/4 teaspoon calcium chloride (if using pasteurized milk)
  • 1/2 teaspoon liquid rennet diluted in 1/4 cup cool, non-chlorinated water
  • 2 tablespoons cheese salt

Equipment:

  • Large stainless steel pot
  • Long knife
  • Cheese thermometer
  • Cheese mold
  • Cheese press
  • Cheesecloth
  • Large spoon or ladle
  • Aging space (cool, humid area)

Instructions:

  1. Prepare the Milk:
    Pour the milk into the pot and heat it slowly to 85°F (29°C). Stir gently to ensure even heating.
  2. Add Starter Culture:
    Sprinkle the mesophilic starter culture over the surface of the milk. Let it rehydrate for 2 minutes, then stir gently to incorporate. Cover the pot and let it sit undisturbed for 1 hour.
  3. Add Calcium Chloride (if using):
    If you’re using pasteurized milk, add the calcium chloride to the milk and stir gently.
  4. Add Rennet:
    Add the diluted rennet to the milk and stir gently for about 1 minute. Cover the pot and let it sit undisturbed for 1 hour, or until the curd is set and gives a clean break when cut.
  5. Cut the Curd:
    Using a long knife, cut the curd into 1/2-inch cubes. Let the curds rest for 5 minutes.
  6. Cook the Curds:
    Slowly heat the curds to 100°F (38°C) over the course of 30 minutes, stirring gently to prevent matting. Maintain the temperature for another 30 minutes, continuing to stir occasionally.
  7. Drain the Whey:
    Line the cheese mold with cheesecloth and place it over a colander. Carefully ladle the curds into the mold, allowing the whey to drain off.
  8. Press the Cheese:
    Fold the cheesecloth over the top of the curds and place the follower on top. Press the cheese at 20 pounds of pressure for 30 minutes. Remove the cheese from the press, flip it, redress it in the cheesecloth, and press at 40 pounds of pressure for 12 hours.
  9. Salt the Cheese:
    Remove the cheese from the press and unwrap it. Submerge the cheese in a brine solution (1 pound of cheese salt dissolved in 1 gallon of water) for 12 hours, flipping it halfway through.
  10. Dry the Cheese:
    Remove the cheese from the brine and pat it dry with a clean towel. Place the cheese on a cheese mat in a cool, humid area (ideally 50-55°F with 85% humidity) to age. Flip the cheese daily for the first week, then once a week thereafter. The cheese can be aged for 3 weeks for a mild flavor or up to 6 months for a more robust taste.

Nutrition Information (per 1-ounce serving):

  • Calories: 110
  • Fat: 9g
  • Saturated Fat: 6g
  • Cholesterol: 30mg
  • Sodium:

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