Well after taking the advice from Cheese Head, I think I'll start posting my recipe notes here for well posterity's sake!
Type of Cheese: Gouda
Type of Milk: 2 Gallons - Raw Jersey (collected 12/22-12/23, 2008)
Heated Milk to 90 degree F in utility sink water bath with tap water starting at 110F.
Added 1 package of Mesophilic culture from Cheesemaking.com at 12:00 PM
12:14 PM - added 1/2 tsp Malaka rennet to 1/4 cup distilled water and added to milk. Milk temp 89.7F
1:15 PM - cut curd to 1/2 inch cubes. Curd temp 90.3F.
Let curd sit 20 minutes.
1:37 PM - draw off about 1/3 of the whey and add approximately 2 cups of 175F water to raise curd temp to 93F. (In actuality I added about 4 cups and temp shot to about 97F so I quickly added about 2 cups of distilled room temp water to get temp of curd to 93F).
Let rest for 10 minutes.
Drew off whey again down to level of the curd and added hot water until curd reached 100F.
Stirred for 15 minutes
2:25 PM - nice firm curd.
Drained into preheated collander with butter muslin.
Drained for 5 minutes before putting into mold.
Here is where the small fiasco started... the small mold (2 lb from cheesemaking.com) didn't fit the curd from 2 gallons of this fresh raw milk. Loosely packed it was over an inch over the top of the mold. Luckily I had just received a couple of other mold for making blue/brie however without followers. I drew off about 1/3 of the curd and added it to the second mold and started pressing with 20 lbs on each mold for 20 minutes.
Removed curd from the molds to flip. Curd was very soft and you really have to watch so you don't break or squish the cheese at this point. Redressed and pressed again at 20 lbs for 20 minutes.
Once again flipped and pressed with 50 lbs for 12-16 hours or in this case overnight.
That's it for now ... more tomorrow...