Cheese Making(part 1): Let's Make Gouda w/ Goat Milk(Part 1)

Gouda
-2 gallons of milk
-1/4 teaspoon rennet
-annatto for color(optional)

bring 2 gallons of milk up to 90°

-add culture to milk and follow hydrating process on culture packet used. if using backsplash whey, use up to 1 cup and allow it to culture the milk for 45mins-1 hour.

-if adding color, do so at this stage

-add rennet and let it sit for 35-45 mins to set cheese curd

-cut cheese curds into 1/2 pieces
let rest for 5 mins
-stir for 5 mins
-let rest for 5 mins
-stir for 5 mins
-let rest for 5 mins
-remove 2 cups of whey
add 2 cups of HOT tap water
-stir for 10 mins bringing the temp of the cheese up to 98°
-let rest for 5 mins
-remove 2 quarts of whey
-add 2 quarts of HOT tap water
-stir for about 20 mins bringing temp of cheese curds up to 105°
-cheese is ready to be placed in mold once it knits together when being squeezed
let rest for 10 mins
drain and place curds in a cheese mold and press lightly for 30 mins
unmold, flip, and place back into the mold, pressing with medium weight for 3 hours, unmold flip and press for another 6-8 hours
-remove from mold and place in a 20% brine for 6 hours flipping halfway thru at 3 hrs
remove from brine and air dry for up to a day until cheese no longer wet to the touch but not completely dried out.
vacuum seal and place in a cheese cave to age for your desired time frame