Cheese Making Equipment, Scales
In making cheese, often a recipe's measurement unit is volume, such as litres or gallons of milk, or teaspoons or ml or as per manufacturers directions of rennet or cultures. Rennet and manufactured cultures or lipase are often pure very concentrated products made for commercial manufacturers making large batches of cheese.
Thus there are two problems here for hobby cheese makers making very small batches of cheese. First, you need to accurately measure very small ie 1/16 of a teaspoon volumes of a culture which is impractical. Second, most manufactured cheese cultures come in multiples of DCU's or 10 litre doses, not by weight or volume. Thus you really need to measure ie 1/8 of a package. One solution to both these problems is to measure weight using a small high resolution scale such as the one pictured.
More information and discussion on this subject is available normally in the forum's Equipment - Making Cheese Board or by searching the forum.
