How To Make Raw Gouda Cheese | Delicious way to preserve milk

Gather 6 gallons of raw milk from the fridge, scraping off the heaviest cream to save for butter.

Heat 6 gallons of milk in a pot to 90 degrees Fahrenheit.

Once at 90 degrees, add 1 cup of backsplash whey and 1 teaspoon of animal rennet diluted in 1/4 cup of water.

Cover and let sit for 30 minutes, then check for a clean break.

If not a clean break, wait an additional 10 minutes and check again.

Cut the curds into half-inch cubes, then let sit for 5 minutes.

Stir the curds for 5 minutes with the heat off, then let sit for another 5 minutes.

Repeat the stir and sit process for a total of 4 cycles (5 minutes each).

After the last sit, remove 6 cups of whey and replace it with hot tap water, stirring for 10 minutes while monitoring the temperature to reach 98-100 degrees Fahrenheit.

Let the curds settle for 5 minutes, then remove 5 quarts of whey and replace it with 5 quarts of hot tap water, stirring for 15-25 minutes until the temperature reaches about 105 degrees Fahrenheit.

Check the curds by squeezing them; they should not squeeze out between fingers when ready to be pressed.

Let the curds settle for 10 minutes, then drain off most of the whey.

Optionally mix in red pepper or cumin seeds, but this time just make regular gouda.

Fill the cheese press with curds lined with sanitized cheesecloth and apply light pressure for 30 minutes.

After 30 minutes, flip the cheese and apply medium pressure overnight.

Prepare a brine with 5 cups of water and 1 cup of salt, or 20 cups of water and 4 cups of salt, ensuring enough brine for the cheese to fit.

Brine the cheese for 20-24 hours, flipping halfway through the brining process.

Equipment Needed

Dietary

Allergens