The milk is heated to a temperature of 32 degrees. Add mesophilic starter culture. If You don't have special cheese starter, use sour cream, whey or buttermilk. The number of the leaven according to the instructions, if you replace sour cream, etc., then 7 tablespoons If using pasteurized milk, then add calcium chloride dissolved in water. In half an hour make rennet. Leave the milk for 30-60 minutes to achieve a clean break. Cut the clot into cubes of side 10 mm. Leave for 10 minutes.

Very gently stir the cubes. In a water bath slowly, no faster than 10 minutes while stirring, heat the mass to a temperature of 34 degrees. Leave for 10 minutes.

Remove from the water bath. Remove 2.5 liters of serum. Add under continuous intensive stirring 1.25 l. boiled water with a temperature of 55 degrees and 1.25 l. boiled water with a temperature of 56 degrees. The final mix temperature should be 38 degrees. Leave the mixture for 10 minutes.

Drain almost all of the whey so that the remainder just covered the cheese mass.

The next stage is called pressing under the whey. This requires a flat surface with a diameter slightly less than the diameter of the pan. I have the bottom of a split baking dish. You can also get the right size plate or dish. On top place a small weight (a half-liter bottle of water) and leave for 30 minutes

Pave the form of cloth. The classic form for Gouda - with rounded edges. I have a plastic pan for the microwave, the piston is made of a second saucepan. Diameter 15 cm Cheese mass is put into a form, as little as possible to disrupt its integrity.

Top cover with the piston. Pressed with a weight of 2.5 kg for 30 minutes. Pull the cheese from the mold, flip and change the fabric. To compress 5 kg 30 minutes. Change the cheese, won't turn over. To return under the same gross. Extruding 18-24 hours. If You have a different diameter shape count weight for Your shape (the formula of circle area, I hope you know).

Remove the cheese from the press, trim if necessary, the tides of the head.

Prepare the brine. Mix salt with boiled water. Put the cheese in cold brine and brine in the refrigerator for 6 hours. In the middle of the process of salting the cheese flip.

To put the cheese in the fridge. Turn 2 times a day until until it completely dries evenly. You can then put the cheese in a vacuum package or pour the wax.

Cheese wait no less than 8 weeks and less than six months.