Freeze-dried lactic acid culture for the production of Gouda. 3g for 50 liters of milk.

Contained bacterial strains: Lactococcus lactis subsp. lactis, Lactobacillus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris, Streptococcus thermophilus


Application:
In the case of fresh cow's milk, pasteurization at a temperature of approx. 65 C for 30 minutes is recommended before processing .
Pour 6 liters of milk into a pot and heat to a temperature of 33C. Measure out approx. 0.5 g of bacteria and dissolve it in a small amount of lukewarm water in a glass. Add the whole thing to the milk and mix thoroughly. Leave covered for about 1 hour. Then - if you have used low-pasteurized milk - add approx. 1 g of calcium chloride powder, warm the milk to 38C and add approx. 0.6 g of dried rennet dissolved in a small amount of lukewarm milk. Mix the whole thing together. Turn off the heat. After about 50 minutes, cut the curd into 1-2 cm cubes and stir gently. Let stand for 10-15 minutes to let the whey come out. Then pour off approx. 20-30% of the whey and instead pour in water at a temperature of approx. 30-35C. Then heat the resulting cheese grains to 40-45C for 20-30 minutes, stirring constantly, until they are so elastic that they stick together when pressed in your hand. Pour off the whey to the level of the grains, place the grains on cheesecloth and place in a cheese press. Let the resulting cheese stand at room temperature for about 12 hours, turning it over from time to time and pressing it in the press. Then take out the cheese, put it in the brine (0.5 L water + 0.5 L whey + 180 g salt) and let it stand for 8 hours. Then remove the cheese from the brine, place it on a cheese mat and let it dry at room temperature for 24 hours (turning the cheese every few hours). Store the cheese in the refrigerator. If a rind has formed on it, cover this rind with a coating or cheese wax. Allow the cheese to mature for at least 4 weeks at a temperature of 8-12C.


Storage and storage:
In the refrigerator at approx. 4-7 C