How to make Gouda Cheese and Pomazankove Maslo?

Gouda Cheese

Pomazankove Maslo

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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

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

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

Bowl, Pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

24 hours

20- 30 minutes

1.4.2 Cooking Time

120

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

1- 2 Weeks

How is Gouda Cheese and Pomazankove Maslo made?

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