Attempted to make a Gouda style 4 gallon make on Sunday.
My curds shattered
I used a P/H milk that I have used before with some success, but this just reinforces that I need to use the creamline milk available to me here in Cincinnati - it's always worked well for me in the past.
Anyhoo - my question - I followed a standard gouda make uses 140 F wash relatively quickly after noting the shattering of curds.
Can I expect a decent cheese to come out of this?
Not expecting anything close to gouda style, so anything edible is a bonus...
I was hoping to age this 9-12 months...