Post by jackdag on Aug 8, 2011 1:22:44 GMT -8
This is a generic recipe for making Edam. Edam originated in Netherlands and is a washed rind cheese like Gouda and Colby.
It has the same ingredients as Gouda but a slightly different cheese making method. This recipe will be periodically updated as more data is understood.
Ingredients
•1 US gallon/3.6 liters Fresh Goat Milk.
•Optional:Calcium Chloride if using pasteurized milk.
•Mesophilic Starter Culture of your choice,either manufactured or 4 ounces/115 ml of homemade buttermilk based.
•Rennet diluted in 1/4 cup/50 ml cool water,amount depending on package directions and your experience with that brand.
•Salt for brine.
Directions
Curd Making
1.Warm the milk to 90F/32C.
2.Add Starter Culture (and optionally Calcium Chloride) dissolved in small amount of water and mix thoroughly with a whisk to make the culture (and CaCl2) uniform throughout the milk.
3.Cover and let the culture ripen at same temp for 10 minutes.
4.Trickle in diluted rennet stirring constantly with a whisk for 2-3 minutes to evenly distribute.
5.Cover and let the milk stand at 90F/32C for 1-2 hours until a clean break is achieved.
6.Cut the curds into 1/2 inch/1 cm cubes.
7.Stir the curds gently for thirty minutes.
8.Separately,pre-heat 1.5 liters/6 cups of water to 140 F/60 C.
9.Let the curds rest for five minutes in water bath,then ladle off and discard one-third of the whey.
10.While stirring,add enough of the 140°F/60°C water until you reach 98°F/37°C),roughly the same volume of the whey that was removed.
11.Maintain temperature for forty minutes,continually stirring to prevent curds from matting.
12.Let the curds rest for five minutes at the target temperature,then ladle off and retain the remaining whey.
Curd Pressing
1.Pour the curds into a cheesecloth lined mold.
2.Press the cheese at ~15 pounds/7 kg for ~15 minutes.
3.Heat the reserved whey to 125°F/52°C.
4.Remove the cheese from the mold and cheesecloth and place in the heated whey for 30 minutes,turn the cheese after ~15 minutes.
5.Remove the cheese from the whey,re-wrap it in cheesecloth,place it back in the mold,and press at ~40 pounds/18 kg for ~6 hours.
6.Remove the cheese from the mold and cheesecloth,turn,re-wrap in cheesecloth,place back in mold,and press at ~40 pounds/18 kg for final ~6 hours.
Brining
1.Remove the cheese from the press and cheesecloth,place in saturated brine solution for 3 hours,be certain to turn the cheese over every ~45 minutes to ensure even rind development.
2.Remove from bath and pat dry with paper towel and discard paper towel,(you will notice the outer surface has become firmer).
Aging
1.Place cheese in 50°F/10°C and 80-85% relative humidity Cheese Cave to ripen.
2.Turn and wash the rind daily with brine and fresh cloth until the cheese is dry to touch (2-5 days).
3.Wax and age long term in same 50°F/10°C and ~85% relative humidity Cheese Cave for three to eight weeks
Enjoy
It has the same ingredients as Gouda but a slightly different cheese making method. This recipe will be periodically updated as more data is understood.
Ingredients
•1 US gallon/3.6 liters Fresh Goat Milk.
•Optional:Calcium Chloride if using pasteurized milk.
•Mesophilic Starter Culture of your choice,either manufactured or 4 ounces/115 ml of homemade buttermilk based.
•Rennet diluted in 1/4 cup/50 ml cool water,amount depending on package directions and your experience with that brand.
•Salt for brine.
Directions
Curd Making
1.Warm the milk to 90F/32C.
2.Add Starter Culture (and optionally Calcium Chloride) dissolved in small amount of water and mix thoroughly with a whisk to make the culture (and CaCl2) uniform throughout the milk.
3.Cover and let the culture ripen at same temp for 10 minutes.
4.Trickle in diluted rennet stirring constantly with a whisk for 2-3 minutes to evenly distribute.
5.Cover and let the milk stand at 90F/32C for 1-2 hours until a clean break is achieved.
6.Cut the curds into 1/2 inch/1 cm cubes.
7.Stir the curds gently for thirty minutes.
8.Separately,pre-heat 1.5 liters/6 cups of water to 140 F/60 C.
9.Let the curds rest for five minutes in water bath,then ladle off and discard one-third of the whey.
10.While stirring,add enough of the 140°F/60°C water until you reach 98°F/37°C),roughly the same volume of the whey that was removed.
11.Maintain temperature for forty minutes,continually stirring to prevent curds from matting.
12.Let the curds rest for five minutes at the target temperature,then ladle off and retain the remaining whey.
Curd Pressing
1.Pour the curds into a cheesecloth lined mold.
2.Press the cheese at ~15 pounds/7 kg for ~15 minutes.
3.Heat the reserved whey to 125°F/52°C.
4.Remove the cheese from the mold and cheesecloth and place in the heated whey for 30 minutes,turn the cheese after ~15 minutes.
5.Remove the cheese from the whey,re-wrap it in cheesecloth,place it back in the mold,and press at ~40 pounds/18 kg for ~6 hours.
6.Remove the cheese from the mold and cheesecloth,turn,re-wrap in cheesecloth,place back in mold,and press at ~40 pounds/18 kg for final ~6 hours.
Brining
1.Remove the cheese from the press and cheesecloth,place in saturated brine solution for 3 hours,be certain to turn the cheese over every ~45 minutes to ensure even rind development.
2.Remove from bath and pat dry with paper towel and discard paper towel,(you will notice the outer surface has become firmer).
Aging
1.Place cheese in 50°F/10°C and 80-85% relative humidity Cheese Cave to ripen.
2.Turn and wash the rind daily with brine and fresh cloth until the cheese is dry to touch (2-5 days).
3.Wax and age long term in same 50°F/10°C and ~85% relative humidity Cheese Cave for three to eight weeks
Enjoy
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