I just made my first cheese since 2002. Going from memory, instead of a detailed recipe for a gouda-type cheese, I used 1L of 35% cream with 4L skim milk. That means the starting fat is 7% of the volume. On this forum, I saw you're supposed to use about half that. Is that why instead of 500g of cheese, I have about 700g? I didn't notice much white in the whey, so I believe the fat is still in the cheese. Has any one got experience with this kind of "mistake".