Finest Kind Gouda Course

Home kitchen recipe

What you'll learn
- Basic principles behind dairy products, composition of cheese and the role of bacteria
- Making traditional Dutch Gouda at home
- Good and bad micro-organisms
- Sustainable living and do-it-yourself tecniques

Requirements
- none

Description
This course presented by this instruction video is a step by step guide to make Traditional Dutch Gouda at home. For this instruction video you will be making a 1kg gouda with 10litres of milk, and this cheese is best matured for 6 weeks. You may however, adjust the recipe for a larger or smaller cheese and with the appropriate maturation period.

Please check the list of equipment below before you begin:

1k Kadavo mould

10 litres of raw full cream milk (you may also use store bought full cream milk)

Cheese press

Double basin

Rennet

Mesophilic Bacteria (Flora Danica)

Thermometer

10L pot

Cheese cloth

Draining gauze

Brine:

Citric Acid

Calcium Chloride

Non-iodised salt

Critical Steps and learnings include:

-Cleaning and sterilizing equipment

-The composition of milk and the impact on your cheese

-Temperature (Optimum for the bacteria to thrive at the different stages)

- Inoculation with mesophilic bacteria

- Additives: Calcium Chloride (Required only if the milk has low calcium content)

-Rennet: Microbial rennet (contact Finest Kind for advice depending on the kind of rennet you can source)

- Cutting the curd

- Stirring the curd and resting the curds at appropriate times

- Draining the whey and washing the curds

- Moulding

- Pressing the cheese

- Righting the cheese

- Brining the cheese: mix your own brine (store for 1 year)

- Ripening the cheese: Understanding the cold room and optimum maturing conditions

During the video Joan explains some of the basics of the traditional cheese making process and historical context, listen to her advice as you stir the curds! Enjoy this rewarding process of making your own cheese, its satisfying to tap into the age-old traditions that are invaluable, sustainable and cost-saving skills worth keeping, not to mention delicious!

Who this course is for:
- Cheese lovers, Homesteaders, Chefs, Foodies, Make it yourself
- Food fermentation; bacteria, micro-organisms
More Info