Making my first Gouda

[Cheesetart]

I've looked at several different recipes for Gouda -- and some call for the pre-pressing in whey and some do not.  From what I can tell, I'll get a better texture for the final product if I pre-press in the whey?  Thoughts?
Also -- I am using store bought milk -- that typically holds up well for me -- except for brining.  Any suggestions for the proper amount of water to salt when brining cheese made with store bought milk?  It's NOT ultra pasteurized -- and typically results in good curd -- but in brine it tends to get soft..........
Any help will be appreciated!!  Thank you!!

[Cheese Head]

Hi Cheesetart/Dee, my 2 cents:

PRE-PRESSING
I compared 4 Gouda recipes and found that simpler Ricki & Debra recipes did not and that professional CHR Hanson and Peter Dixon did pre-press in in whey. Also the second set of two professional Gouda making videos here both pre-pressed in whey, so that's the way I do mine now, my last weekend's batch's records here.

BRINE %
I don't know of any reason to change the brine density for when using store bought vs raw milk. Your pressed formed cheese getting soft in brine is a different problem than brine density. I don't know how you make your brine but see notes here on why cheese can get soft in brine, also some notes here on using brine. At one time I conserved my brine from batch to batch but my cheeses are small and I don't make frequently enough to justify the hassle so now I just use some of the retained whey to make a brine and discard it after use, as you can see in my last batch. Also, in that batch I brined one cheese longer that the other, it will be interesting to see the difference as % salt in cheese is a critical factor and I don't have any way of measuring that.

Also, Likesspace (Dave) posted his recipe here if you are using pH markers.

Cheers!

[Cheesetart]

Thanks, John.  I followed your notes -- and I am happy to say that my curds resembled those in your picture.  It is pressing now -- just about ready to turn.  I am using the whey to make the brine and we'll see what happens.  I think that you are right -- it wasn't the milk that was my problem -- but I was "whey" under estimating the salt needed.  I am certain that my past brine solution was weak -- I am hopeful that I have it right this time!
I'll let you know how it turns out! 

[Cheese Head]

Sounds good, but I wouldn't say my Gouda method is the best especially as I don't use pH points, we are all still learning .

After brining, the Gouda will have developed a temporary rind as the surface will be harder and a bit rougher to the touch as it has dehydrated the most from uptake of salt. When you go to aging the salt will average out into the cheese and that rind texture disappear, depending on how you age (bag, wax, natural, etc). Also, that hard rind can be an impediment to salt uptake which is why some including now I use lower than saturated brine. But saturated is easier to make, if you want to make a lower % there is a table on the website via the link above.

[Cheesetart]

I'm actually experimenting slightly with the final pressing time.  There are several posts that talk about the final pressing being 12 hours.  I'm not planning to go 12 hours - but have modified the process slightly.  At this point, I have unwrapped it and turned it again -- it smells good and the curds have knitted together well --- from what I can see - so just going to keep my fingers crossed.  I've made notes on my process and will post when all is said and done.   Now I have another gallon of milk to use tomorrow (I really have office work to do, but it's not as much fun) -- so I am contemplating the next cheese........

[Cheesetart]

After pressing for 9 hours, I put it in a brine made with whey -- and -- I am happy to say -- It survived!!  A lovely2 pound wheel of gouda is drying on the counter.  I'll wait a few days and then will likely wax it -- but so far so good!  Thanks for all of the tips -- whether it was the direct replies or just the info in all of the other threads!  This forum is a wealth of information.  It's nice to know that we can learn from each other!