Jonge kaas (young Gouda)

Instructions

1. Heat the milk to 31 °C in a large pot and stir in the starter culture gently.
2. Let it ripen for 45 minutes, then add the rennet diluted in a little water and stir for 30 seconds.
3. Let it rest for about 40 minutes, until you get a clean curd that breaks cleanly.
4. Cut the curd into 1 cm cubes, then let it rest for 5 minutes.
5. Gently heat to 36 °C while stirring to firm up the grains, then drain off the whey.
6. Press the curd into a cheese mould, pressing for 1 hour and turning the cheese, then salt the surface.
7. Brine for 12 hours in salted water, then let it dry for a few days in a cool place.