Hi everybody first time post for me. I bought one of those #4 gouda moulds but never used it as I wasn't sure how much milk to use, so after reading here decided to experiment with 3 litres of p/h Meadowfresh blue top milk - 3.3% fat. Used Jean Mansfields recipe from her book "How to make cheese" ended up with 372g out of the brine now down to 360g after 3 days. I'll use the full 4 litres next time, it was a bit of squeeze getting all the curds in but it's not impossible and even with 4 litres shouldn't be a problem, just trying to figure how long to leave it before waxing (vacuum seal?), obviously with something so small can't leave it too long, probably end of the week.