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Cumin Gouda

Written by Cjantra on May 24th, 2017.      2 comments

For a nice twist on traditional Gouda try this recipe for adding cumin to the cheese. The addition of zesty spice makes the cheese a good choice to accompany dark breads and robust beers. Gouda with cumin is a natural pairing but this recipe also works well with mustard seed or chilli flakes. 

The Mad Millie Artisan Cheese Kit is a great choice for preparing Gouda and many other cheeses. With a cheese press, wax, moulds and all the equipment you need to create fabulous cheeses just pick up some Aromatic Mesophilic Culture and get creative.  

Cumin Gouda

• 6 L (6 US qt) full fat unhomogenised milk
• 3 ml (0.1 oz) calcium chloride
• 1 sachet of Mad Millie Aromatic Mesophilic Culture
• 2 tablets of Mad Millie Vegetable Rennet diluted in ¼ cup (62 ml) of non-chlorinated water
• Salt for a 25% brine solution (see step 5)
• 4 cups (1 L) of hot water (80°C / 176°F)

• Large pot
• Cheese Cloth
• Thermometer
• Pipette
• Draining Spoon
• Colander
• Curd Knife
• Cheese Press


Step 1: Inoculating the milk

• Thoroughly sterilise all equipment with Mad Millie steriliser (see bottle instructions for use).
• In a pot on the stove, heat the milk to 32°C (90°F). Add reserved water from spice if required ( see below).
• Add 3 ml calcium chloride.
• Stir in the mesophilic culture and leave to ripen for 15 minutes.
• Once you have waited 15 minutes, stir in the diluted rennet.
• Cover and leave to ripen for 45 minutes on your warm, turned off stove (turn off the hot element). Use a water bath if you are making  
  cheese in a cooler climate.
• Once firmly set, cut the curd into 1 cm (1/2 inch) cubes.

Step 2: Washing the Curd
• Remove 1/3 of the whey and add approx. 2.5 cups (750 ml) of hot water to the curds until the temperature reaches 33°C (91°F) while      
  constantly stirring.
• Drain off whey to the level of the curds and again add hot water until the temperature reaches 38°C (100°F).
• Leave for 15 minutes at 38°C (100°F) while stirring, then leave for 30 minutes before pouring off the rest of the remaining whey

Step 3: Draining and milling the curds
• Transfer the curds into a cheese cloth lined colander. Tie the corners into a knot and hang the bag in a warm spot to drain for 1 hour.
• After 1 hour, place the curds into a bowl and break them up into small pieces. With clean sterile hands, mix in the salt and add spice if  

Step 4: Moulding and pressing the curd
• Pack the curds into the cheese press mould, lined with a cheese cloth. Press at 5 kg (11 lb) for 15 minutes.
• Remove the Gouda cheese from the mould. Remove the cheese cloth, turn the cheese over, redress the cheese in the cheese cloth and
  press again for 30 minutes at 5 kg (11 lb).
• Remove and repeat this process again but press it at 5 kg (11 lb) for 30 minutes.
• Remove and repeat this process again but press it at 10 kg (22 lb) for 30 minutes.
• Remove and repeat this process again but press it at 10 kg (22 lb) for 2 hours.
• Remove and repeat this process again but press it at 12 kg (26 lb) for 12-16 hours.

Step 5: Brining

• Bring 1.5 L (1.5 US qt) of water to the boil before stirring in 375 g (13 oz) of cheese salt.
• Once cool down to 12°C (54°F), stir in 1.5 tsp of white vinegar to balance the pH.
• Soak the cheese in a saturated brine solution for 12 hours at 12°C (54°F). Turn the cheese every 3 hours to ensure even salting   
Step 6: Maturing
• After 12 hours, remove the cheese from the cheese mould and air dry on a cheese mat until the cheese develops a natural dry rind (air
  drying on the kitchen bench is fine but make sure you cover it with a mesh food cover or something similar). This should take about 1
  week (depending on humidity). Turn the cheese every day during this time.
• After the cheese has developed a natural rind, it is ready for waxing.
• Age the waxed cheese on a cheese mat and keep on the kitchen bench or in a clean cupboard (around 12°C (54°F)) for a minimum of 7  

Adding Cumin Seeds to Gouda
• Add 1 Tbsp of cumin seeds to 120 ml (4 US fl oz) of water and simmer in a pot on the stove for 15 minutes. After 15 minutes, strain the
  seeds and reserve the water.
• With the reserved water, allow the water to cool and add this to the milk before heating.
• Once curd is drained add the Cumin seeds and blend through. The same process can be followed for mustard seeds or chili flakes.


farah says ...
ما فوائد تمر الهندي للاطفال؟
<a href="">UJ</a>
farah says ...
ما فوائد تمر الهندي للاطفال؟
<a href="">UJ</a>
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