I've got 3 months before Farmers Market opens up and i have 8, 3 lbs wheel so of stirred curd cheddars and 2 Goudas.
tomorrow I'm making a Gouda with the recipe I found on this site before that my wife likes. ( can't remember where it was).
My question is, I saw that videotape on youtube of the young men making Gouda in their kitchen. (it's on this forum) and was wondering if anybody else replaces whey with water without cooking like they do?
My recipe has it "cooking" for a time and replacing whey every half hour or so. Maybe I should watch it again to see if maybe I missed something. Something is different as to what I do.
I also noticed that with Goudas, there are more curds left over than doing cheddars, so I'm using 2 gallons of milk instead of three.