tried making gouda today. i wasn't getting a good break so i set it sit longer then the curds just crumbled and i ended up with ricotta basically. I used a starter solution using cheeseanyogurtmaking.com's mesophilic starter. I'm thinking my water bath was hovering around 95 instead of the preferred 90. Can that make a BIG difference?
I used to make cheese at a creamery, but obviously the equipment was far superior and ingredients were more controlled (like fresh milk straight from the dairy!)