How to Make GOUDA Cheese: A Complete Guide

Milk the goats to obtain raw milk.

Strain the raw milk into a container.

Heat the milk to approximately 90°F.

Sprinkle 1/8 teaspoon of mm100 culture on top of the milk and let it rehydrate for 1 minute before stirring it in.

Let the milk ripen for 10 minutes after stirring in the culture.

Dilute 1/2 teaspoon of rennet in cold water and add it to the milk while stirring continuously.

Let the mixture set for 1 hour until a clean break is formed in the curd.

If a clean break is not achieved, wait an additional 15-20 minutes.

Cut the curd into half-inch cubes after the clean break is achieved.

Let the curd heal for 5 minutes.

Drain about a third of the whey from the curd.

Add hot water (168°F) to the curd while stirring until the temperature reaches 92°F.

Let the curds sit for 10 minutes after reaching the desired temperature.

Drain the whey to the level of the curd again and add more hot water to raise the temperature to 100°F.

Stir the curds three times within 15 minutes after reaching 100°F.

Cover the pot and let the curds settle for 30 minutes.

Strain off the whey and transfer the curds into a colander to drain further.

If desired, salt the curd at this stage (optional).

Transfer the curds into a press.

Press the curds at 20 pounds of pressure for 20 minutes, then flip the cheese and press again at 40 pounds for another 20 minutes.

Finally, press the cheese at 50 pounds for 12-16 hours.

Equipment Needed

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