So am i doing something wrong in my technique?.... i think i am following the recipe to the letter.
No, that's just how gouda making goes. For gouda, you have to pick a starting point and then follow the rest based on time. And the time used follows a predicted pH curve based on a make without the wash. Washing messes with the readings. The starting point is the rennet pH, or the change in pH from initially adding starter to point of rennet add.
What is the recommended way to thaw primer culture that has been frozen?
Add directly to vat. It'll sort itself out.
I was thinking of slightly increasing the quantity of MM100 the next time and see how it goes.
At home scales, it honestly won't make a bit of difference to be 10-20% off. It sorts itself out so long as culture is fresh for DVI. For primer/bulk starter, of course it matters. It's a bit of a shocking thing to say, but really, the end results are nearly identical with slight starter amt variation. Not so for large vats, however.
Could you please weigh in on our little troubleshoot of your own gouda recipe?
Didn't see this thread before. Stick with the rennet pH target and the rest should work.
2%. Is it possible or recommended to use more?
mmm, maybe up to 2.5% in small batches. Shouldn't need to, though.
I guess i could adjust the ratio by increasing MM100 and reducing the Flora Danica as another alternative
Unless you do an adjustment of 20%+ one way or another, final flavor will be about the same, though pH curve will shift a bit. Don't sweat it, it'll work out at written. pH is just one guidance and way to focus on what's going on underneath the surface.