Making Gouda Cheese (47)

hi everybody thanks for watching another video we've got the cheese making video here today casey just pulled up here with our milk tank so we're going to show you guys how we load this thing we're right by our milk house here we'll take you inside and see how it works so we're in our milk house now here casey's here you haven't met him yet but this is my brother-in-law so he's here to uh load up milk there in the milk tank so we're going to hook up to the milk silo hook the pump up to the milk tank and then we're going to fill it up with milk so we've got the the hoses hooked up on the either side of the pump and we're hooked up to the tank valve is open now we can make sure our meter is set to zero open the valve [Music] start bumping [Music] there's a whole meter in the line after the pump and just like that we have about what 700 gallons of milk or a little under yes pretty much you're strong just under 6000 pounds so they're going to make cheese and gelato tomorrow [Music] the tank holds 800 gallons yes so we don't quite fill it to the top got the milk loaded cleaned everything up and now we're heading over to the creamery and we'll uh meet you over there just pulling into the receiving room here at the creamery pilla back the tank in here and then we hook it up to that hose with a pump in between and we'll uh disconnect the truck from the trailer close the door and start pumping the milk over so casey just turned the pump on there and it goes through the porch here into the milk fat you can hear the milk going in here so now they'll pump the milk over into here and then you let it sit overnight right yeah well four in the morning we'll start heating it so there'll be a jacket full of hot water that we run through a pump and then the boiler in the furnace room heats it up and then these top lids they they have heating elements on the top and what they do is they make sure that the air temperature above the milk also gets to the right temperature for heat treating though so we don't quite pasteurize but we do heat treat the milk so it's really good for cheese it gets to keep a lot of the good qualities of the milk but it's also really safe so it's a good compromise it's the next morning here back at the creamery so they've got this pump running here there's a jacket on the outside of this cheese bath and they pump hot water through that jacket and that's what's heating the milk up and that water is also pumped through this plate cooler up here that play cooler is uh fed with glycol from a boiler in the mechanical room so that's how they're heating the milk it's just about up temperature and then once it gets up to the temperature they need it to be for the right amount of time they'll switch back over to cooling and continue the cheese making process i think i'll uh i'm gonna leave the camera here with them and uh let them do the rest of the filming for this video uh then i can head back to the farm i'll uh i think casey should be here any time to switch over from from pasteurizing cooling i'll probably film that and then let them film the rest of this video over here they've got the temperature recorder so it's recording uh the temperature of the milk and also the air temperature above the milk so there's two probes here one goes down into the milk and one is just below the top of the lid and the lid has heating elements on it as well to heat the air temperature above the mill so we adjusted our target temperature and uh what did you say that was 147 47. so now they're marking out on the charts so that they have the record for this batch that it met the temperature needed so shut off the pump here we'll drain the hot water from the jacket make sure you have your fan on otherwise it gets steamy then once the jacket is drained of the hot water they'll start pumping cold water through the jacket to start cooling the milk so so now they've got the cold water running through the jacket and that goes in through this hose and comes out from the port down there slowly cooling the milk down to about 90 degrees and then they'll start taking the lids off right yeah we'll take the lid he's got the the first part of the lid taken off here you can see the milk slowly agitating as they start cooling the milk all right guys i'm taking over for pete now he had to go back to the dairy but the lids are off we're very close to our target temperature and now we have our agitators and our cheese knives so we're not able to put those on until the lids are off but we're just waiting to hit that temp and then we'll add in the culture and we'll get the cheese making process started marcha and shep and aaron and kendall all made it in here this morning so it's about to get real all right so i have my cousin aaron here she's uh working with us this summer and then she'll be managing our gelato scoop shop outlet in fargo but here she is adding the culture and what culture is is it essentially is um bacteria but it's good bacteria that we want for the cheese i'm gonna get a close-up view here and it kind of looks like different dots so we keep it in a really cold freezer and that way we can make sure that the culture doesn't activate prior to cheese making so we add our culture and then we mix for about a half an hour and then we're on to our next step all right so back with aaron here at the cheese vat we hit our target temperature our cultures have been added now it's time to add in our rennet so aaron's going to spread that rennet all the way around the cheese bat and rennet is an enzyme that helps the milk coagulate so we'll mix this for a couple of minutes and then we'll actually let it sit for about a half an hour um and then after that we start to cut the curd so the magic is starting to happen here okay so it hasn't quite been the allotted time yet but i like to check the milk here to see if it's starting to coagulate and we're just starting to see signs of that coagulation so it's close but it's not quite ready so we'll give it another couple minutes and then we'll start cutting the curd a little closer to our time that we normally have for the milk to coagulate so here we go [Music] so it's pretty amazing the the milk as it just sits it kind of turns almost like into jello so now we're just looking for that nice clean cut i think we're good to go here so i'll get ready to start cutting take this off okay so now let's start slowly cutting the curve here [Music] so i like to scrape around the edge of the bag just to make sure none of the milk sticks we're starting to see the the curd separating from the weight i'll start cutting a little faster now so so [Music] all right we're starting to get some nice uniform curves here so we've been cutting for just under 10 minutes and i like to just stir it up a little bit so one direction on these cheese knives cuts and the other direction is dull and it just kind of stirs it up so i like to mix it up good here make sure we're getting the uniform curd size switch back cutting so right now the room is starting to get pretty pretty steamy so we make sure in the actual cheese making process the fans are off the air conditioner is off cheese likes it hot and humid so that's how we do it so now since we're making gouda cheese we actually drain off part of the way a couple of times and uh and then we do end up washing washing the curd so i'm dropping this screen in and then i'll kind of slowly push it forward just a little bit so the curd has kind of settled to the bottom and now we start draining the way you can see here we're draining that way that bucket we use to uh it's actually a net catches any straight curves because we want those curves going back into the back so we're just hard out of here making good cheese all right so we drained off some of the way here now we're just getting the curd mixed up again so you can really start to see now the separation of the current in the way then once we do that we start to wash the curd so i'll turn the hot water on here in a second so now what i'll do is i'll open up the hot water and we'll start the first heating of the curd and the washing of the curd what this does is this this helps make the cheese you make from other cheeses um and then it's a washed curd cheese so what we'll do the hot water will actually get rid of that a little bit of extra lactose so it's a very controlled cheese it's not going to get sour on it like some other cheeses would all right so we have gotten to temp for our first washing and now we'll just let this sit for a few minutes and then we'll drain and wash again okay so we're close to being done with our second drain here the curd will start to be noticeable in the way and once we see that we know we're about ready to be done draining all right so the kurd is ready to go here and uh we'll pump it over into our drainage table we've got my mother-in-law connie here and noami they're gonna help us out so we'll turn the valve and we'll get that pump going and here comes the cheese curds ready to be turned into buddha cheese [Music] so we just pump over into this bat because it's a little bit better for our back and uh i better get to work here before i like used to do all of it all right now we have our drainage table full of gouda curds here we'll put the weights on shortly and then we'll start cutting into different cubes and we'll put them into the molds and under the press so you'll see that whole thing here as we get going the whole process [Music] all right so here we're just adding some weights onto the curd this will slowly help with kind of expelling the whey from the curd here so it's almost like that first little process before it even gets pressed on [Music] okay so today we're making some babies some baby gouda in addition to our our big wheel so we just have a little bit of a gap here so we'll kind of go back and forth with the weights now they sit for a few minutes we're taking the weights off now and you can start to see the curve is starting to knit together so instead of these blue skirts on top it's starting to form a nice homogeneous uh loaf essentially so we'll get the weights off and then we'll start cutting and uh we'll actually start off cutting for some baby goudas so those will be about uh one kilogram of two two and a half pounds and then we'll cut for our big gouda wheels 10 10 kilograms so 20 to 25 pounds [Music] [Music] [Music] you [Music] [Applause] ready are you uh maybe a little bit that way okay um [Music] so we're getting the the cut curds in their cubes and now they're going into the molds for the forms and they'll get their really nice traditional round wheel of gouda shape so they've been making cheese like this in the netherlands for at least a thousand years we try to do it as authentic as we can [Applause] [Applause] right away and then connie over here is getting the the press ready so after the wheels are in place we put pressure on them and then we'll do that for about a half an hour or so and then we relieve the pressure we flip everything um and then we put them on the press again for another one or two hours and that's what kind of helps to expel the way as the curds still nice and warm it's continuing to knit together and knit together so you go from the loose curds to a really nice wheel of cheese we're starting to press the wheels here so we've got our babies they're just just getting put into their forms and now we're putting our press plates on [Music] and getting this ready to go connie are you okay if i put pressure down yep okay so here we just put our pressure down nice and slow and then we're pressing those wheels you can see the waves starting to drip out of the bottom of those wheels we'll have some beautiful wheels here in a little bit we press the cheeses one time and you can see we have a really nice looking wheel still pretty pliable when we flip it over we have a little ring there so we flip it over to keep everything nice and consistent [Music] okay so it's pretty humid in here it's perfect for cheese making we're gonna flip these wheels one last time and then they get to sit overnight [Music] all right so all of our wheels of cheese have been flipped and i'll turn the camera here so here we go we have 15 baby goudas and 24 wheels of gouda they'll sit overnight like this tomorrow they go into a special salt water bath called the brine bath so they'll be in there for a few days and then after that they get their nice wax coating and then they'll hang out in our aging room so we'll have to get some footage of that thanks so much for watching i hope you learned something had some fun and if you're looking for a job no it's a lot of fun here at the creamery we get to make wonderful cheese i wish you could smell how good it smells right now it's just kind of unbelievable smell all right good morning it's day two casey's back at work at pt and pete's working at the dairy so i'm taking over here this is noemi she's now moving the gouda cheese into our brine bath or salt bath table and these wheels were sitting here for about three days and this is how buddha cheese gets its salty flavor i hope you guys enjoyed that video they did a really good job of showing you how they make gouda cheese and explaining it along the way we'll have to do some more of that in the future if you guys uh like this video uh like always if you have questions or comments post them down below and i'll try to answer them if i can and if there's a lot of questions we'll maybe have them do a q a this weekend really appreciate you guys watching and hopefully we'll see in the next one

Channel: Piet van Bedaf - ND Dairy Farmer

Views: 79,262

Keywords: dairy farm, dairy farming, dairy, North Dakota, farm, farmer, agriculture, farm life, tractor, cows, farming, Holstein, Dutch farmer, milk, VanBedaf Dairy, dairy cattle, Piet van Bedaf, Holstein cow, milking cows, dairy cow, cow farm, dairy farmer, dairy producers, American dairy farmers, How to Make Gouda Cheese, Dutch Gouda Cheese

Id: 6XMcLVHU8pk

Length: 27min 12sec (1632 seconds)

Published: Wed Aug 10 2022