Here’s how to make Gouda ✨ But first, follow me @ninnescahhomestead for more homesteading, cheesemaking and preserving! Warm 4 gallons of fresh or store-bought milk to 86°F(30c). If using pasteurized, add 1/2 tsp calcium chloride. Sprinkle 1/4th tsp. Gouda starter culture onto milk. Let the culture dissolve 5 minutes, then stir gently for a few minutes. Allow to ripen for 30 - 45 min at 86°F. Add 1 tsp. veal rennet dissolved in warm water and stir gently. Wait for about 45 minutes to get a clean