How to make Kaymak and Gouda Cheese?

Kaymak

Gouda Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Homogenized Milk, Whipped cream

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

1.2.1 Fermentation Agent

Not Applicable

Lactococcus Lactis, Leuconostoc mesenteroides

1.3 Things you need

Container, Large pot, Pyrex dish, Shallow pan

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

1.4 Time Duration

1.4.1 Preparation Time

24 hours

1.4.2 Cooking Time

480

120

1.4.3 Aging time

Not Available

12 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F0.00 °F

-20 383

1.5.2 Shelf Life

5- 7 days

Around 3 months

How is Kaymak and Gouda Cheese made?

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