Gouda cheese at home. sterile disposable gloves

Gouda is the most famous Dutch cheese. Pavel Chechulin's recipe.

Ingredients for Gouda Cheese:

Gouda cheese recipe:

Heat the milk to a temperature of 32 degrees. Add mesophilic starter. If you do not have a special cheese sourdough, use sour cream, whey or buttermilk. The amount of sourdough according to the instructions, if you replace it with sour cream, etc., then 7 tbsp. l. If using pasteurized milk, then add calcium chloride dissolved in water. After half an hour, add rennet. Leave the milk for 30-60 minutes until a clean break is achieved. Cut the clot into cubes with a side of 10 mm. Leave for 10 minutes.

Mix the cubes very gently. In a water bath, slowly, not faster than 10 minutes, while stirring, heat the mass to a temperature of 34 degrees. Leave for 10 minutes.

Remove from water bath. Remove 2.5 liters of serum. Add with continuous intensive stirring 1.25 l. boiled water with a temperature of 55 degrees and 1.25 liters. boiled water with a temperature of 56 degrees. The final temperature of the mixture should be 38 degrees. Leave the mixture for 10 minutes.

Drain almost all of the whey so that the rest just covers the cheese mass.

The next step is called whey pressing. To do this, you need a flat surface with a diameter slightly smaller than the diameter of the pan. I have this bottom of a detachable baking dish. You can also take a plate or dish that is suitable in size. Place a small weight on top (a half-liter bottle of water) and leave for 30 minutes

Line the mold with fabric. Classic shape for gouda - with rounded edges. I have a plastic saucepan for the microwave, the piston is made from the second of the same saucepan. Diameter 15 cm. Put the cheese mass into a mold, trying to break its integrity as little as possible.

Top with a piston. Press with a weight of 2.5 kg for 30 minutes. Remove the cheese from the mold, turn over and change the fabric. Press with a weight of 5 kg for 30 minutes. Change the cheese, do not turn it over. Return under the same load. Press 18-24 hours. If you have a different mold diameter, recalculate the weight for your mold (I hope you know the formula for the area of a circle).

Remove the cheese from under the press, trim the tides of the head if necessary.

Gouda is the most famous cheese Holland hard grade, which is considered one of the most popular in the world. Taste - creamy, sweetish-nutty, rich, intensifies as it ripens; texture - dense, granular, brittle; eyes - oval shape; color - yellow or caramel. crust over expensive species- wax, for cheap ones - latex. The fat content of Gouda cheese is 48-51%.

Features of making Gouda cheese

Gouda cheese and is made from cow's milk fat content 3.7-3.9%. Also, sheep or goat milk. Included in the composition various additives- cloves and cumin, smoked cheese after aging. The weight of finished heads made in the form of a cylinder can be 6 and 12 kg.

All processes are carried out in a cheese factory. The feedstock is pasteurized at +72°C for 20 seconds. Cool to +30°C, ferment with rennet and calcium chloride solution, separate the whey. Cut the curd clot into cheese grains.

The following process is very important to obtain delicate taste- carry out washing of cottage cheese, washing out lactic acid. The Dutch in the Middle Ages used unpasteurized milk, and curd mass washed sea water. This made it possible to obtain cheeses from spicy taste. Currently, a low-salt distillate with a temperature of +65°C is used.

Liquid saltpeter is added to the cheese maker, the intermediate raw material is cooled to +36°C, stirred for about half an hour. It is transported through the pipes to the molding machine, where the cheese layer is formed. Gradually increasing the pressure, pressing is carried out, draining the whey.

The layer is cut into separate blocks, placed in molds for pressing and dried, turning over several times. Future heads are soaked in saline solution and covered with polymer film. Gouda cheese belongs to varieties that ripen on their own. Leave to reach, creating the following conditions: temperature - + 12 ° C, humidity - 75%.

The cost of Gouda cheese depends on the degree of exposure and the place of production. Product made in industrial environment, offer the consumer at a price of 270-800 rubles / kg, depending on the degree of exposure. Real Dutch aged cheese costs from 1400 rubles. for 1 kg.

When making Gouda cheese at home, it is necessary to prepare a starter (for 15 liters of milk):

Mesophilic culture - 1/2 tsp;
Rennet in the form of a solution - 3/4 tsp;
Calcium chloride - 3/4 tsp

Features of making Gouda cheese:

Milk is heated to 30°C, mesophilic starter is introduced, after 3 minutes it is stirred from top to bottom with a slotted spoon, left for 30 minutes. Dilute the remaining components for curdling separately in 3 tbsp. l. cold water poured into milk.
After 1 hour, cut the layer into cheese grains 1.5x1.5 cm in size. When the cubes settle on their own, mix the whey with a slotted spoon. This process is repeated several times.
The whey is cast off, and the grains are washed with water heated to 60°C. Then the excess moisture is drained off.
Cheese grains are laid out in molds for pressing, placed on a pallet, the surface is covered with drainage mats and a load is set - at least 4 kg in weight. They press for 30 minutes, drain the whey from the pallet, turn the molds over and leave to press again - the weight of the load is increased by 2 times.
After 8-10 hours, the heads are lowered for 30-40 minutes in brine. Take out, remove excess moisture with a cotton towel and leave to dry for 2 days at room temperature(not higher than 22°C). If all processes are performed correctly and temperature regime not disturbed, mold will not occur.
A shiny yellow color should form on the surface. cheese crust. It is covered with a film, dipped in melted wax.
To make homemade Gouda cheese taste like original product, for maturation you need to create special conditions. Usually the heads are placed in the cellar.

Cheese can be tasted not earlier than after 2-3 months. From 15 kg of feedstock, 2 kg of the final product is obtained.

Composition and calorie content of Gouda cheese

The nutritional value of the product depends on the degree of aging, the quality and type of raw materials, flavoring additives.

calories classic cheese Gouda - 356 kcal, of which:

Proteins - 24.9 g;
Fats - 27.4 g;
Carbohydrates - 2.2 g;
Ash - 3.94 g;
Water - 41.46

Vitamins per 100 g:

Vitamin A - 165 mcg;
Retinol - 0.164 mg;
Beta Carotene - 0.01 mg;
Vitamin B1, thiamine - 0.03 mg;
Vitamin B2, riboflavin - 0.334 mg;
Vitamin B4, choline - 15.4 mg;
Vitamin B5, pantothenic acid - 0.34 mg;
Vitamin B6, pyridoxine - 0.08 mg;
Vitamin B9, folates - 21 mcg;
Vitamin B12, cobalamin - 1.54 mcg;
Vitamin D, calciferol - 0.5 mcg;
Vitamin D3, cholecalciferol - 0.5 mcg;
Vitamin E, alpha tocopherol - 0.24 mg;
Vitamin K, phylloquinone - 2.3 mcg;
Vitamin PP - 0.063 mg.

Macronutrients per 100 g:

Potassium, K - 121 mg;
Calcium, Ca - 700 mg;
Magnesium, Mg - 29 mg;
Sodium, Na - 819 mg;
Phosphorus, P - 546 mg.

Trace elements per 100 g:

Iron, Fe - 0.24 mg;
Manganese, Mn - 0.011 mg;
Copper, Cu - 36 mcg;
Selenium, Se - 14.5 mcg;
Zinc, Zn - 3.9 mg.

Regardless of the manufacturing recipe, Gouda cheese always contains fatty acids:

Omega-3 - supports the work of the nervous and of cardio-vascular system, increases vascular tone and prevents the development of depression.
Omega-6 - maintains the level of cholesterol in the blood and increases the local immunity of the skin.
Omega-9 - prevents the development of diabetes and stimulates the production of hormones.
Palmitic acid - increases the absorption of calcium and prevents the development of age-related changes.
Linoleic acid - increases the density of cell membranes and blood vessel walls.
Linolenic acid - has a fat burning effect.

Note! Whichever recipe for making Gouda cheese is used, one of the processes is washing the curd. Thanks to this, lactose is washed out, and the milk protein casein is absorbed much more easily. Even with regular use stress on digestive system does not rise.

Useful properties of Gouda cheese

This product quickly restores the reserve nutrients in organism. There are 10 times more nutrients and minerals in 100 g of cheese than in 1 liter of whole milk.

Benefits of Gouda Cheese:

Prevents the development of osteoporosis, strengthens the bone tissue of the musculoskeletal system, stops the leaching of calcium from the body.
Reduces blood sugar and cholesterol levels.
Accelerates peristalsis, creates favorable conditions for increasing the life cycle of lacto- and bifidobacteria that colonize the lumen of the small intestine.
Improves the condition of skin, hair and nails.
Stabilizes the work of the cardiovascular, visual and nervous system.
Helps to get rid of chronic fatigue, accelerates falling asleep.
The use of Gouda cheese will prevent the development of depression, increase stress resistance.

There are no restrictions on the introduction of the product into the diet for children early age, pregnant women and women during lactation. For older people, it will help slow down age-related changes, stay alert and recover from an exacerbation of chronic diseases.

To boost beneficial features Gouda cheese, it is better to use it in the morning, preheated to room temperature.

Contraindications and harm of Gouda cheese

When introducing the product into the diet for the first time, individual intolerance may occur. Most often, allergies appear if preference is given to a variety with additives or using smoking.

Gouda cheese can only cause harm if abused:

in diseases, the symptoms of which are increased pressure and the formation of edema - hypertension, exacerbation of chronic pyelonephritis and glomerulonephritis;
with stomach ulcers and duodenum, gastritis with high acidity;
with renal failure.

But the above diseases are not absolute contraindications.

Do not lean on this product for obesity - too high calorie content will lead to speed dial weight. If you can’t give up your favorite food, it is advisable to choose a low-calorie option - 20% fat.

Gouda Cheese Recipes

Unlike other varieties, Gouda cheese is combined not only with fruits and wines, but also with beer. The type of drink is chosen, focusing on the age of the product and the characteristics of the preparation. Aged is used as an appetizer for ale and Belgian beer, smoked - with porter, young - with champagne, mature served with port wine or Riesling. Cooks use cheese for cooking various dishes- salads, hot and sauces.

Recipes with Gouda cheese:

Pizza. Knead the dough: 350 g wheat flour, a glass of warm boiled water, a little salt, 1 egg and 1 tsp. fast acting yeast. As soon as the batch stops sticking to your hands, leave to stand for 30 minutes and work on the filling. You can experiment with the ingredients. One option: onion pickled in apple cider vinegar, bell pepper, tomatoes, grated Gouda cheese and boiled chicken. The form is lubricated vegetable oil, spread the rolled out dough, form the sides. Lubricate the layer with ketchup or tomato, spread a layer of onion and pepper circles, chopped chicken, tomatoes. Pour in a mixture of 2 beaten eggs, 2 tbsp. l. sour cream and the same amount of milk. The oven is heated to 180 ° C, put the mold in it for 10 minutes, then take it out and sprinkle with grated Gouda. Bake another 30-40 minutes.
Baked potato. Preheat the oven to 200°C. Put cleanly washed potato tubers on a baking sheet covered with parchment, sprinkle them olive oil. Bake 1 hour. Gouda is rubbed on coarse grater, mix half of the cheese with sour cream and finely chopped onions to a pasty state. Salt and pepper. The tubers are cooled, cut in half, the middle is taken out with a spoon to make a deepening, and the “mashed potatoes” are mixed with cheese and sour cream puree. Halves of potatoes are put on a baking sheet, sprinkled with cheese and put back in the oven until a crispy crust is obtained.
layered salad. 100 g Gouda, 1 boiled chicken fillet, 3 welded hard boiled eggs cut into cubes, and tomatoes - slices. Spread in layers, season with mayonnaise and sprinkle with roasted crushed pistachios.
Layered cake. Yeast-free puff pastry purchased in the store - 250 g, the oven is heated to 180 ° C. The dough is rolled out into 2 layers - the lower one should be larger and thicker than the upper one. Finely cut into a bunch of coriander and green onions, a few sprigs of dill, grated garlic - 1 prong. Greens are mixed with cottage cheese - 400 g. A baking sheet is greased with oil, the bottom layer is laid out, and the filling is placed on it, counting so that it is possible to tuck the edges and pinch securely upper layer test. Sprinkle the filling with grated Gouda - 100 g, close the pie. Bake until the top crust is browned. This usually takes 15 minutes.

The first documentary mention of this variety dates back to 1184. There is an assumption that it got its name in honor of the Gauve River, on the banks of which a city with almost the same name, Gauda, was built.

But this does not mean at all that the first homemade Gouda cheese was made in this town. Recipes for making appeared much earlier, but the inhabitants of this province of the Netherlands received the exclusive right to produce and sell the product. Later, a market was organized in the city of Gouda, where farmers sold cheese.

The cheese market is still open. Each head is taken out by special porters, who are wearing hats according to the colors of the market areas. Previously, their work was much harder: the heads could "pull" a centner and more - up to 160 kg. Now the maximum weight is a pood. Next, the variety is publicly evaluated, as on the stock exchange, and then, slapping each other on the hand (the ritual is called “handjeklap”), they announce the price. The market is not open daily, but on Thursdays - from 10 to 12.30.

Of course, now this is not the only fair in Holland. Gouda is made by more than 300 private farms in this country. Separately patented variety Boerenkaas from unpasteurized raw materials. EU law prohibits the production and sale outside of the Netherlands of the Noord-Hollandse Gouda variety.

Interestingly, in the homeland of Gouda, it is not customary to buy cheese slices in a store. Farmers make cheese at home in such a size that it can be eaten in 2-3 days.

This variety is also allowed to be made in other countries, since the main name is not patented. Currently, production lines are installed in Germany, Russia and Ukraine. The color and taste of the product may vary, but real Dutch cheese is still unrivaled.

When purchasing Gouda, you need to pay attention to the quality of the product:

The heads must be dry, if moisture is released or condensation appears when pressed, the cheese has begun to deteriorate.
There are few eyes, they are small, rounded in shape with clear outlines, located approximately on the same level.

Voids under the crust indicate that a protein concentrate was used as a feedstock or that the manufacturing technology was violated.

How to cook Gouda cheese - look at the video:

Do not buy cheese for future use and freeze in the freezer. You can store a whole head on a shelf at a temperature of +2°C-6°C for up to six months. But if it is cut, it is better to eat within 3-4 days. If you put Gouda in an airtight package, the cheese will "suffocate", just in plastic bag- get moldy, and open product will quickly absorb foreign odors and lose its original taste.

Gouda is a Dutch cheese, one of the oldest European cheeses, which, according to locals, is named after the city of Gouda in the south of the Netherlands, in which it originated. Currently, this cheese is one of the most popular in the world, because it accounts for about 55% of the world's cheese consumption! Almost every person, hearing the name Gouda, imagines a very gentle soft cheese covered with bright red wax.

Gouda is a semi-hard cheese that has a unique creamy-sweet flavor and a smooth texture. Sweetness is achieved by removing lactose - milk sugar- in the process of making cheese. This is done in order to prevent the formation of excess acid in the finished cheese.

That is why in the process of preparing gouda there are next feature: part of the serum after cutting the clot is replaced hot water, the so-called washing of cheese grain is carried out. This feature has historical roots. Formerly cheese made in wooden vats that were not heated. So hot water was required in order to raise the temperature of the clot and release the serum.

There are many variations of Gouda around the world. Typically, this cheese is made from cow's milk, although some cheesemakers use sheep's or goat's milk. Young Gouda cheese is only ready to eat after a few weeks of aging, but "with age" the cheese becomes more intense in taste and firm in texture.

In addition, very popular variations this cheese with various spices: nettle, pepper, mustard, cloves, cumin or fenugreek. Abroad, some cheesemakers even soak Gouda in beer and add propionic bacteria to create an Alpine-like sweetish cheese with small holes.

A very similar Dutch cheese is Edam, but it is made from milk with a lower fat content.

Gouda Recipe

Difficulty: medium
Ingredients:

10 liters of milk;
½ tsp liquid rennet;
1/16 tsp mesophilic starter, eg Danisco CHOOZIT MM 101.

Milk coagulation and clot processing

Pour the milk into a clean, wide saucepan and heat to 30°C.
While the milk is heating, you can proceed to the activation of the starter. For this, 1/16 tsp. mesophilic starter, for example Danisco CHOOZIT MM 101 must be dissolved in 100 gr. warm water. You can read more about the activation process in the article.

After heating the milk to desired temperature add activated starter to it. Leave to ripen for 30 minutes, while maintaining the temperature of 30°C.

We turn to coagulation (coagulation) of milk. To do this, dilute ½ tsp. rennet in 20 ml. water at room temperature and add the resulting solution to the milk. The process of clot formation takes an average of 30-40 minutes. During this time, the temperature of the milk may drop by several degrees. Do not worry, this will not affect the coagulation process in any way.

Before proceeding with cutting the clot, it is necessary to check its density. To do this, dip the tip of the knife into the milk by 3-4 centimeters, make an incision and take the knife a little to the side. If the clot does not stick to the knife, then you have the right clot.

With a long knife, cut the clot into cubes of 1.5-2 cm (starting with longitudinal and moving on to transverse cuts).

Then, for 15 minutes, gently knead the mass in order to grind large clots, compact them and release some of the whey. Then leave the grain for 5 minutes until it settles completely and repeat kneading.

Pour one tenth of the whey (1 liter), then add the same amount hot water heated to a temperature of 60°C. The addition of water reduces the acidity, which is why Gouda cheese has such a mild sweet taste. Stir grain for 15 minutes. Repeat the process of replacing whey with water again, only this time it is necessary to replace 3 liters of whey with water at 50°C. Stir for 10 minutes.

After completion of this stage, the maximum possible amount of serum should be removed (but not all!).

Cheese head shaping and pressing

Fill out the forms for hard cheese the resulting mass. Filling is initially done with whey to prevent the formation of air cavities and ensure the density of the mass.
The whey should rise about 1-2 cm above the level of the curd.

Close the lids and place the filled molds under the press. Bottled water can be used as a press. Gradually, the severity of the press will increase. Start with 3 kg. After 20 minutes, it is necessary to turn the cheese head over, drain off excess whey, add weight (up to 7 kg) and leave for 30 minutes. Repeat the procedure and increase the weight to 11 kg., leave for 6-8 hours. If desired, the time can be increased up to 12 hours. This will provide a firmer consistency to the finished cheese.

Salting

Salting cheese is carried out using brine. To prepare the brine you will need:

200 grams table salt(non-iodized);
1 liter of water.

The brine should be strained through cheesecloth to remove sand and dirt that may be present in the salt.
Dip the formed cheese head into the brine for about a day. In order for the salting to be uniform, the cheese must be turned over.

Drying and aging

Spread the cheese on a drainage mat and leave to dry for about 2 days at room temperature.

Start the curing process. Gouda's aging period is from 2 to 6 months. Holding temperature - 15-17°C. Relative humidity - 80-85%. Systematically (as mold grows) Gouda should be washed (under running water) and brushed. This process can be avoided by covering the cheese head or before aging.

It is worth noting that small internal holes may occur during exposure. As a general rule, the higher the temperature during drying and ripening, the greater the chance for holes to form.

This recipe can be modified by proportionally increasing or decreasing the ingredients of the recipe to obtain a certain mass of finished cheese.

It got its name from the city of Gouda, in the markets of which it has been sold for centuries.
For the Dutch, cheesemaking and navigation have been the main crafts since the time of Peter I. Cheese was of great importance: sailors went sailing with it, heads served as a weight standard, they were paid taxes.

Gouda is young - its consistency is elastic and has sweet taste(exposure 2-5 months). And mature - dense, fragile, piquant (exposure up to 18 months).

Ingredients

16 l cow's milk
3/4 tsp mesophilic starter culture 1
5 ml solution 2 of calcium chloride
5 ml liquid rennet
1.5 l(10% of milk volume) clean water, it should be warm, t=65°C
5 l(30% of the volume of milk) pure water, it must be warm, t=45°C

1 1.6 g MESO-2 or MESO-3 You can also use Danisco Choozit MM 101 or MA 11 1/4 tsp. (0.45 g), you can also take Chr. Hansen CHN-19 or Flora Danica 1/4 tsp (0.45 g) 2 10 grams dry calcium chloride dilute in 100 ml of boiled water.
Store the solution in your household refrigerator.
Best before sedimentation.

Equipment

Cooking

you pasteurized 3 milk, cool it down to 32°С, now you can make the starter. Leave for 3 minutes to rehydrate the powder, then mix slowly with a slotted spoon.
Take 50 ml warm water in 2 containers: in one you add a solution of calcium chloride (1/4 tsp), in the other - a coagulant (rennet / vegetarian chymosin), then add to the pan and mix again.
Now, clot must ripen. To do this, close the pan with a lid, and leave for 20-30 minutes at room temperature; after this time, you will see a cheese clot - kalya, under a layer of translucent whey. It needs to be checked for a “clean break”, for this you need to take a knife and make a shallow incision “at an angle”, and lift the incised part of the clot; if its edges are even, the incision site is filled with serum - this means that it is time to move on to the next step, if this did not happen, wait another 10-15 minutes.
Cut the clot into cubes with a party 1.5 cm, and let stand ~5 minutes for the cubes to settle to the bottom; after - knead the mass ~5 minutes– during this time, the cubes are converted into cheese grain and gain elasticity. And again ~5 minutes of waiting - until the cubes settle.
Without disturbing the cheese mass, remove 1.5 liters (10%) serum, And pour in the same amount of warm water (t=65°C), And cool to 33°C, continuously kneading. Take a 5 minute break.
And now, drain more 5 liters (30%) serum, close the valve, and add 5 liters clean water (t=45°C), bring the temperature to 37°С, And stir for another 20 minutes- the grain should be the size of a pea. This stage ends with a 10 minute break.
Collect grain in a drainage bag; the texture of gouda does not imply intricate patterns - the grain can be handled not as carefully as during the preparation of the Russian one. After filling out the form, start pressing the cheese.
Golden pressing rule semi-hard cheeses:
30 minutes – two weights cheese heads
1 hour – three weights cheese heads
2 hours – four weights cheese heads
Don't forget to turn the cheese over each time before adding weights.
Gouda is beautiful, fragrant and fresh. It's time to salt 4 it!
Almost ready - the cheese must be dried, the success of this stage depends on two components: an aging chamber that maintains t = 10-15 ° C and 3-5 days of rest for the gouda (do not forget to turn it daily).
After - ripening will begin, and it will be necessary to turn over less often, and wait for a delicacy from the country of tulips - 60 days, supporting t=10-15°C.

3 It is important to remember that cheese cannot be cooked from store-bought packaged milk - at dairies, pasteurization is carried out when high temperatures, as a result of which protein denaturation occurs, and the clot simply does not form. You can buy raw farm milk and pasteurize it yourself by heating to 72-75°C, holding for 20 seconds, then cooling as soon as possible. Also, this manipulation can be carried out at t = 65-68 ° C, but it will be a little longer - 20 minutes, it is impossible to speed up the process, because not all pathogenic bacteria will die. 4 To prepare 4 liters of 20% brine, you will need to dissolve in boiled water 1 kilogram of salt, 4 grams of dry calcium chloride, and add 2.5 ml of 9% vinegar. Russell is ready. Ripe care:
If you decide to leave the natural crust, mold can form on it - this is facilitated by the high humidity of the aging chamber. A small brush will help get rid of it and running water. When the cheese dries after the procedure, it can be put back into the aging chamber.
If you decide to use a latex coating, it is best to apply it in 2-3 coats after salting. Storage: from 4 to 6 months, at t=6-8°C.

Either or Use the amount of starter according to the manufacturer's instructions.

, for pasteurized milk: 5 ml.

. Use the amount of enzyme as recommended by the manufacturer for a normal fermentation of 45 minutes.

Salt.

Cooking:

1. Heat the milk to 32°C.

2. Add calcium chloride, mix thoroughly.

3. Gently pour the dry culture of mesophilic starter onto the surface of the milk, mix thoroughly after 2-3 minutes.

4. Dissolve milk-clotting enzyme in 100 ml. water.

5. Exactly 10 minutes later, add the milk-clotting enzyme diluted in water, mix gently and thoroughly.

6. After 45 minutes, check the clot for a clean break. When cutting a clot with a knife, the knife must remain clean. If the clot sticks to the knife, wait another 10-15 minutes.

7. Cut the clot into cubes 0.7-1 cm.

8. Leave alone for 10 minutes.

9. We begin to mix the cheese grain very carefully, and within 10-12 minutes. Raise the temperature to 34°C.

10. Leave alone for 10 minutes.

11. Drain 4 liters of whey into a separate pan.

12. With continuous stirring, add about 4 liters. water at 56°C until general temperature will not reach 38°C.

13. Leave alone for 10 minutes.

14. Drain the whey into a separate pan, collect the cheese grain in a colander lined with a cloth.

15. We tie the fabric with grain into a ball and hang it in serum for 30 minutes.

16. Trying not to violate the integrity of the cheese mass, transfer to and press with a load of 6 kg for 30 minutes.

17. We take it out from under the press, change clothes, turn the cheese head over and press it with a weight of 10-12 kg for another 1 hour.

18. We turn over, change clothes and press with a load of 12-15 kg for 24 hours.

19. Making a pickle. It is best to make a brine from the whey that is left over from your cheese. In 1 l. we dissolve whey with 250 g of table, not iodized, salt. We heat the brine to 75 ° C, after which we cool it.
You can make brine from water. Then for 1 liter. boiled water you need to take 250 g of table, not iodized, salt, 2 ml. calcium chloride, 1 tsp vinegar.

20. We take out the cheese from the press, cut it, if necessary, tides and transfer it to the brine. Sprinkle the protruding part of the head with dry salt. Salt the cheese in brine at the rate of 12 hours per 1 kg. cheese in the fridge.

21. We take out the cheese from the brine, wipe it with paper towels and transfer it to the refrigerator to dry its surface.

22. Turn every day until a dry crust forms, 3-7 days.

23. After it is formed cheese rind, the cheese will be dry to the touch, we transfer it to the refrigerator or cellar for ripening at a temperature of 10-12 ° C, humidity 85%. In the refrigerator, it is better to store cheese in a closed container, it is easier to achieve it there. required humidity. If you have a household vacuum sealer, you can vacuum the cheese head or coat it with wax. Then you do not need to observe the humidity.

24. Keep at least 8-10 weeks. We turn over the first few days every day, then at least 1 time per week.

* For milk pasteurization slowly heat it with stirring to 73°C, maintain this temperature for 20 seconds and cool as quickly as possible.