How to make Strained Yogurt and Gouda Cheese?

Strained Yogurt

Gouda Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Pasteurized Milk, Yogurt, Yogurt Culture

2 Bowls, Cheesecloth, Container, Live cultures, Stirrer, Strainer

24-36 hours

39.20 °F

1- 2 Weeks

100

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

Lactococcus Lactis, Leuconostoc mesenteroides

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

24 hours

120

12 months

0.00 °F

Around 3 months

How is Strained Yogurt and Gouda Cheese made?

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