Faire du GOUDA soi-même à la maison ! Recette et astuces faciles

Boil all equipment that can be boiled and clean with white vinegar.

Heat the milk to 31 degrees Celsius.

If the temperature exceeds 31 degrees, cool it down by immersing the pot in cold water.

Add the culture and let it rehydrate for 5 minutes.

Mix the cultures into the milk and stir for 1 minute, then let it mature for 20 minutes.

Dilute the calcium chloride in non-chlorinated water and add it to the milk, stirring for 1 minute.

Add the liquid smoke and rennet slowly, stirring gently for a maximum of 1 minute.

Let the milk sit undisturbed for 45 minutes to coagulate.

After 45 minutes, perform the knife test to check the curd's firmness.

If necessary, let it sit for an additional 10 minutes to solidify further.

Cut the curd into 1 cm cubes, making cuts in one direction and then the other, followed by diagonal cuts at 45 degrees.

Let the curds heal in water for 10 minutes, stirring gently to avoid breaking them.

Remove a third of the whey using a colander, being careful not to disturb the curds too much.

Gradually add 60-degree Celsius water over 20 minutes to reach a temperature of 38 degrees Celsius.

Equipment Needed

Allergens