How To Make Gouda (Clabber-Cultured)

Set out raw milk on the counter to culture into clabber overnight.

Check the clabber the next morning; it should be thick and creamy, resembling jello.

Heat 6.5 gallons of whole milk to 82 degrees Fahrenheit.

Add 1.5 cups of clabber culture to the milk and stir to combine.

Increase the temperature of the milk to 90 degrees Fahrenheit.

Let the milk and culture mixture ripen for 20 to 30 minutes.

Add calcium chloride to the mixture after ripening.

Add rennet to the mixture and let it sit for 30 minutes to set.

Cut the curds into 3/8 inch cubes after the setting time.

Let the curds heal for 5 minutes after cutting.

Stir the curds gently for 20 minutes, breaking up large lumps.

Let the curds sit for 5 minutes to allow them to sink to the bottom.

Remove 25% of the whey from the curds.

Gradually add 160 degree water over 10 minutes to raise the curds' temperature to 101 degrees Fahrenheit.

Stir the curds gently while adding the hot water to prevent cold spots.

Continue to monitor the temperature and adjust water as necessary to reach the desired temperature.

Equipment Needed

Allergens