Gouda Recipe

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    Does anybody know of a Gouda recipe which uses 5L of Milk.
    Everything I read relates to the use of 10L. Having just mastered the art of Camembert and knowing
    the little problems that transpired in our journey, 5L sounds like a great place to begin
    the experience. Any advice welcome.



    If having a recipe with amount of ten liter milk, then just use half of the cultures etc. mentioned in the recipe, if you only want to use 5 liter of milk.

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