Just wanted to make a few notes as I had the chance to make another Gouda.
Milk from Living the Cream Dairy!
4 gallons raw milk
1/2 tsp MA11 culture -30 min ripen
1/2 tsp rennet – 40 minute clean break
15 mins stir
Add 130° distilled water until cheese temp at 102°
Stir for 30 minutes
6 hours of brine