Recipe for Baby Gouda. See also the thread with the same name in “Cheese making discussions”.

Ingredients:
2.6 gallon of whole milk (I use raw unpasturized milk)
6 spoons of mesofilic starting culture
3/4 teaspoon of nitric acid (KNO3)
1/8 teaspoon of calcium chloride
1/2 teaspoon liquid animal rennet, dissolved in 4 spoons of cold not-chloride water
brine with a strength of 20 Beaume, which means 200gr non-iodised salt in 1 liter of water (7oz of salt in 0.26gallon water).
Warm water of about 149F
A 1KG mold for baby Gouda (preferrably a Kadova with net)

Warm the milk slowly to 84.5F
Add the Calcium chloride and the starter and stirr well.
Let the starter set for about 45 minutes, keeping the milk at the same temperature.
Add the KNO3 and the rennet and stirr well.
Let the rennet do its job for about 35 minutes and check for a clean break.
Cut the curd into pieces of about half an inch and stirr for about 15 minutes
Let the curd sink for 10 minutes
Remove about one third of the whey
Use warm water to raise the temperature in 10 minutes to 97F under continuous stirring.
Keep stirring for another 30 minutes.
Put the mold in warm water. Molds with net not warmer than 104F !!
Let the curd rest for 5 minutes
Remove all or as much as possible of the whey.
Crumble the curds into the warm mold and fill it well.
Put the follower on top, flip the mold and let it drain for about 15 minutes.
Flip the mold to the normal position and press with 8.8lbs (4Kg) for 2 hours, flip the cheese after 1 hours.
Let it dry in room temperature for about 6 hours.
Put it in the brine for 10-12 hours, turn the cheese several times
As soon as the cheese is dry after brining, coat it (I use a liquid plastic coating)
Store it in the cave at about 57F and 80-85% RH
Coat it again after 4 or 5 days.
Let it mature for 3 - 12 weeks.