Long time lover of cheese about to embark on my second attempt of making a batch, and I'm hoping to get some help.
I have 2.27 litres / 0.5 gallons of whole 4% fat milk, some mesophyllic starter pre-pre-prepared in ice cube trays in the freezer and no rennet. As a substitute for the rennet I'm going to try a tablespoon or two or lemon juice - worth a try I think.
But for the starter I have no idea how much to add. I originally got the starter from the link below (DP01 at the top of the page), but the instructions are vague at best. The recipe they provide seems to suggest adding the whole 1 litre of starter that is made up from the sachet, but I don't remember adding anywhere near this much last time, which worked well.http://ascott-dairy.co.uk/acatalog/Cheese-Culture-and-Rennet.html
So, can anyone tell me how many cubes to add from the ice cube trays of frozen meso starter? 1 cube is about 2 tablespoons worth. I was going to stick in about half a trays worth, which would be about 10 - 12 tablespoons.
Would this be okay for 2.27 litres of milk? Is it a bad thing adding too much bacterial culture? If not, I'll just add extra rather than too little.
I'm hoping to attempt this batch of cheese tomorrow, so a timely response would be most welcome.
Thank you fellow cheese lovers!