My little sister and I worked hard on some gouda today. We kept detailed notes (mainly because its good for her to practice describing what we are doing, writing in every detail and practicing following instructions). The recipe said we should have about a pound of cheese, we used a gallon of pasturized, non- homogenized milk. I don't think we have that much cheese.
I am using a recipe from a booklet included with my New England cheesemaking hard cheese kit. The recipe says I should take it out of the mold and let it air dry at 50 degrees, turning it every day. It seems to suggest I should wait 3 weeks and let to wax it and the cheese should dry until then. Does that sound right to you guys?
I guess I am a little concerned because I live in Wyoming where it is super dry already. I don't want it to dry too much and be rock hard.....