Готовим твердый сыр (классический рецепт Гауда)

Heat 15 liters of milk to 30°C.

Dissolve calcium chloride and rennet in 50 ml of cool water.

Add 3/4 teaspoon of rennet and 3/4 teaspoon of calcium chloride to the milk after it reaches 36°C.

Sprinkle mesophilic starter culture on the surface of the milk and let it sit for 3 minutes.

Gently stir the milk with a long slotted spoon, mixing from top to bottom without creating bubbles.

Let the milk sit for 30 minutes to allow bacteria to multiply.

After 30 minutes, cut the curd into 2 cm cubes vertically and then horizontally.

Stir the curds gently for 5 minutes to release whey and reduce curd size.

Let the curds rest for 10 minutes, then stir again for another 10 minutes.

Remove 10% of the whey (approximately 5 liters) from the curds.

Add an equal amount of hot water (65°C) to the curds and stir for 10 minutes to reduce acidity.

Remove 5 liters of whey and add 5 liters of hot water (45-50°C) to the curds, stirring for another 10 minutes.

Drain most of the whey from the curds, leaving them in a pot.

Fill the cheese molds with curds while still under whey to avoid air pockets.

Cover the molds with lids and place them under the press with weights.

Equipment Needed

Dietary

Allergens