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Extra info for Making cheese, butter & yogurt
6. Microwave the curds on HIGH for 1 minute. Put on a pair of rubber gloves and drain off all excess whey. Gently fold the cheese over and over (as if you were kneading bread) with your hand or a spoon. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch. 7. Microwave two times for 35 seconds each. After each heating, knead again and drain excess whey. Add the salt to taste (if using) after the second microwave. 8. Knead quickly, until smooth.
As the temperature slowly increases, the cubes expel more whey and shrink in size. The amount of whey in the pot will increase noticeably. Draining After the curds are cooked, they are drained to remove more whey. The draining process varies depending on the type of cheese that is being made. Soft Cheese. Line a colander with butter muslin and gently ladle in the curds. Tie the corners of the muslin into a knot and hang the bag over the sink. A bungee cord hung from a hook over the sink makes a great draining tool.
14. Remove the cheese from the mold. Peel away the cheesecloth. Air-dry the cheese at room temperature for 2 to 5 days, or until it is dry to the touch. 15. Wax the cheese. 16. Age the cheese at 50 to 55°F for 3 to 12 months. The longer you age it, the sharper its flavor. YIELD: 2 POUNDS GOUDA Gouda is a washed-curd, semihard cheese with a smooth texture and a deliciously tangy taste. 2 gallons whole milk 1 packet direct-set mesophilic starter � teaspoon calcium chloride diluted in ¼ cup water, if using store-bought or goat’s milk 1 teaspoon liquid rennet or ¼ rennet tablet dissolved in ¼ cup cool, unchlorinated water 2 pounds cheese salt (for brine) 1 gallon cold water (for brine) Cheese wax 1.