Ugh. I already had my milk warming up and realized I didn't buy that gouda mould after all.
I have an 8" Tomme mold that worked fine. Here's some pics of the cheese pressing, brining, and drying in my little drying drawer.
I forgot to add annatto until about 1 minute after I added the rennet. By then, the milk was already forming curds. So, I just added the annatto after I cut the curds, and the result is that mottled look you see there in the last picture.
I'll age a few months at least, then open and update if the dog doesn't eat it first.
I have an 8" Tomme mold that worked fine. Here's some pics of the cheese pressing, brining, and drying in my little drying drawer.
I forgot to add annatto until about 1 minute after I added the rennet. By then, the milk was already forming curds. So, I just added the annatto after I cut the curds, and the result is that mottled look you see there in the last picture.
I'll age a few months at least, then open and update if the dog doesn't eat it first.
