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