Gouda cheese is a beloved semi-hard cheese known for its sweet, creamy, and slightly nutty flavor. Originating from the Netherlands, it has become a staple on cheese boards worldwide. If you’ve ever wondered how to make Gouda cheese at home, you’re in the right place! This guide will walk you through the process step-by-step in an easy-to-understand way, so you can enjoy the satisfaction of crafting your own delicious Gouda.
What You’ll Need to Get Started
Before diving into the process, gather these essential ingredients and equipment:
Ingredients
– Fresh whole cow’s milk (about 10 liters; avoid ultra-pasteurized)
– Mesophilic starter culture (such as Danisco MM100 or Flora Danica)
– Calcium chloride (helps with curd formation)
– Liquid rennet (animal-based preferred for authentic Gouda)
– Cheese salt (non-iodized)
– Clean, non-chlorinated water
Equipment
– Large stainless steel pot
– Thermometer
– Curd knife or long knife for cutting curds
– Stirring spoon or ladle
– Cheesecloth
– Cheese mold (3-pound size works well)
– Cheese press
– Brining container
Step-by-Step Guide to Making Gouda Cheese
1. Warm the Milk
Pour your fresh milk into the pot and slowly heat it to about 32°C (90°F). This temperature is ideal for the starter culture to thrive without scorching the milk proteins.
2. Add Starter Culture and Ripen
Sprinkle the mesophilic starter culture over the milk and stir gently to combine. Cover the pot and let the milk ripen for about 15 to 60 minutes at this temperature. This step allows good bacteria to develop, which is essential for flavor and texture.
3. Add Calcium Chloride and Rennet
Add diluted calcium chloride to the milk to improve curd formation, especially if using pasteurized milk. Then add the diluted liquid rennet, stirring gently. Let the milk sit undisturbed for 45 minutes to 1 hour until it sets into a firm curd with a clean break.
4. Cut the Curd
Using a curd knife, cut the curd into roughly 1 cm (about half-inch) cubes. This helps release whey and starts the process of curd shrinking.
5. Rest and Wash the Curd
Let the curds rest for 10 to 20 minutes. Then, carefully pour off about a third to a half of the whey and replace it with warm water (around 30-38°C or 86-100°F). This “washing” step reduces acidity, giving Gouda its characteristic sweet and creamy flavor.
6. Cook the Curds
Slowly heat the curds while stirring gently to about 38-53°C (100-127°F), depending on the recipe. This cooking step helps the curds firm up and expel more whey. Stir continuously for about 20 minutes until the curds reach the size of peanuts.
7. Drain the Whey
Once cooked, drain off all the whey. The curds should be firm but still pliable. Gently knead the curds by hand to help them knit together.
8. Press the Cheese
Transfer the curds into a cheesecloth-lined mold. Press the cheese at about 10 kg (22 lbs) for 30 minutes. Then unwrap, flip, and re-dress the cheese before pressing again at 20 kg (44 lbs) for another 30 minutes. Finally, press at 25 kg (55 lbs) for 12 hours or overnight to form a solid wheel.
9. Brine the Cheese
Remove the pressed cheese from the mold and submerge it in a saturated salt brine solution (about 18% salt) for 12 to 72 hours, turning it every few hours to ensure even salt absorption. This step adds flavor and helps preserve the cheese.
10. Dry and Age
After brining, dry the cheese on a rack at around 10-13°C (50-55°F) for 2 to 3 days until the surface is dry to the touch. Then, wax the cheese to protect it during aging. Age the cheese at 10°C (50°F) for 3 to 9 months, turning it 3 to 4 times per week. The longer you age it, the firmer and more flavorful it becomes.
Tips for Perfect Gouda Cheese
– Use fresh, high-quality milk for the best flavor and texture.
– Sanitize all your equipment thoroughly to prevent unwanted bacteria.
– Maintain precise temperatures during each step for consistent results.
– Be gentle when handling curds to avoid breaking them up too much.
– Patience is key—aging Gouda develops its signature taste over time.
Making Gouda cheese at home is a rewarding project that brings a taste of Dutch tradition right to your kitchen. With a little care and attention, you can create a creamy, flavorful cheese that’s perfect for snacking, cooking, or sharing with friends. Give it a try—you might be surprised how fun and satisfying cheese-making can be!