How to make Gouda Cheese and Kaymak?

Gouda Cheese

Kaymak

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How to make

Serving Size

100

Ingredients

Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet

Homogenized Milk, Whipped cream

Fermentation Agent

Lactococcus Lactis, Leuconostoc mesenteroides

Things you need

Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press

Container, Large pot, Pyrex dish, Shallow pan

Time Duration

Preparation Time

24 hours

Cooking Time

120

480

Aging time

12 months

Storage & Shelf Life

Refrigeration Temperature

0.00 °F39.20 °F

-20 383

👆🏻

Shelf Life

Around 3 months

5- 7 days

How is Gouda Cheese and Kaymak made?

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