HOW TO MAKE GOUDA CHEESE RECIPES
GOUDA CHEESE RECIPE - CULTURES FOR HEALTH
Provided by admin
Prep Time 2 hours
Cook Time 0 minutes
Number Of Ingredients 28
Steps:
- Bring the milk to 90°F. Mix in the starter culture using up-and-down motions, making sure it is incorporated thoroughly. Cover the milk and allow it to ripen for 10 minutes.
- Add the diluted rennet and stir gently with an up-and-down motion for 1 minute. If using farm-fresh cow milk, top-stir for 1 more minute. Cover and allow to set for 1 hour, or until the curds have achieved a clean break.
- Cut the curd into ½ inch cubes and allow them to rest for about 10 minutes.
- Pour off about one-third of the whey, then add 175°F water back into the curds until the overall temperature reaches 92°F.
- Let the curds rest again for 10 more minutes. Pour off the whey and water again until you can just see the tops of the curds. Now add more 175°F water until the temperature reaches 100°F, and maintain the temperature at 100°F for 15 minutes, stirring occasionally to keep the curds from sticking together (matting). After 15 minutes, allow the curds to set for 30 minutes, undisturbed.
- Pour off the remaining whey/water mixture. Line a 2-pound cheese press with cheesecloth and rapidly fill it with the warm curds, being careful not to break them up too much.
- Press at 20 pounds of pressure for 20 minutes.
- Take the cheese out of the mold, peel away the cheesecloth, flip it over, rewrap it in the cheesecloth, and place it carefully back into the mold. Press at 40 pounds of pressure for 20 minutes.
- Remove, undress, flip and re-dress the cheese again and place it back into the mold. Press at 50 pounds of pressure for 14 to 18 hours. Remove from the press.
- Make a saturated brine solution (32 ounces of salt to one gallon of water), and add the calcium chloride to it. Mix it very well, being sure it is as dissolved as possible. Soak the cheese in it, flipping it every hour or so, for 12 hours total.
- Take the cheese out of the brine and dry it by using paper towels to gently pat the surface. Place cheese on a cheese mat and air-dry for 2 weeks.
- Wax your cheese, then age it in a cool, dark place.
SMOKED GOUDA MAC AND CHEESE RECIPE | ALLRECIPES
This is a marvelously smooth mac and cheese with a bit of a bite. My family loves this. I got the idea from a recipe made on a popular cooking show, and adapted it to my own recipe and tastes. Delicious contrast if served with a 'sweet' main dish.
Provided by rhondamary
Categories Main Dishes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter in a small saucepan over medium heat. Stir in the flour and cook until a roux forms. Stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. Remove from heat and stir in cheese.
- Combine cooked pasta and cheese sauce; transfer to prepared dish.
- Bake in preheated oven for 15 minutes, or until heated through.
Nutrition Facts : Calories 328.5 calories, CarbohydrateContent 46.2 g, CholesterolContent 31.8 mg, FatContent 10.3 g, FiberContent 2 g, ProteinContent 13.8 g, SaturatedFatContent 6 g, SodiumContent 321.2 mg, SugarContent 5.8 g
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This is one of those family recipes that has evolved over the span of my lifetime. I first learned to cook this when I was a preteen. It continued to tweak it during my married life. I had some leftover Gouda in the fridge and decided to add it. Since then, it has become my picky kids favorite. In our house this is the main meal.
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EDIT TO ADD 4/2012: if doubling this recipe, use only 5 tablespoons of flour and 6 cups of milk. If you do not, you run the risk of a not so creamy and somewhat dry end result. I have also added a bit more milk because the under cooked macaroni will absorb some of the milk. Feel free to add more American cheese. The amounts can be increased to your liking.
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Calories 699.2 per serving
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Jun 30, 2014 · Remove from press, turn the cheese, rewrap, and press at 25 lbs. for 30 min. Remove from press, turn the cheese, rewrap, and press at 25 lbs. for 6-8 hrs. (For drier, long-aging cheese, this can be increased to 50 lbs and pressed overnight). Remove weight and cloth, and allow the cheese to rest overnight in the mold at 50 F.
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