Thanks for the cheese!
John, I know most people recommend pressing gouda under whey, and to get the best knit I've seen someone say that it is best not to let the curds come out of the whey - just scoop them into the mould while still in the whey, and press, keeping them submerged the whole time. This is primarily to prevent any mechanical openings. However, I have to press by stacking weights, and putting metal weights on top of curds that may allow the weights to get into the whey, and then contaminate the cheese pretty much has me forgoing aesthetics. Pressing in the pot is Sailor's trick, and applies to any type of cheese - is especially useful for cheddar though, but works well with gouda too (apparently, as this one turned out really nicely). Basically, put hot water in your sink, put the curds in cheesecloth lined mould, put the mould in a pot, put the pot in the water in the sink ... in the sink ... in the sink ... put the pot in the water in the sink! (for those who know the song "there's a hole in the bottom of the sea", you can all thank me now for the ear worm). Anyway, cover the cheese and weights with a clean towel to help keep heat and moisture in the microclimate you're creating in the pot. The water keeps the pot warm, which really aids in getting a good knit.
Boofer, repetition is good for many reasons. First, if a protocol repeats well, then posting the protocol, then the results at the end and noting that "this is a successful replication of my previous 2 or 3 makes using this protocol" gives us all an idea of a stable make procedure. Also, it saves people from having to search around for the details, which can be hard to find - especially since it is highly unlikely that the make went exactly the same way each time. It's the little changes that are good for everyone to see. So, post your repeats without shame or concern.
- Jeff