How to make Gouda Cheese and Kaymak?

Gouda Cheese

Kaymak

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Homogenized Milk, Whipped cream

1.2.1 Fermentation Agent

Lactococcus Lactis, Leuconostoc mesenteroides

Not Applicable

1.3 Things you need

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

Container, Large pot, Pyrex dish, Shallow pan

1.4 Time Duration

1.4.1 Preparation Time

24 hours

1.4.2 Cooking Time

120

480

1.4.3 Aging time

12 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

0.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

Around 3 months

5- 7 days

How is Gouda Cheese and Kaymak made?

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