i am using 4 gallons whole, raw fresh goat milk. using a colby recipe, i use 1/2tsp meso, usually mm4000 or ma16. I also have flora danika if that is better. for cheddar its the same amts., just a bit different process. I do have a ph meter. i use liquid rennet, from dairy connection. i also have calc. chloride if i need to use it--another thing i hear yes, if goat milk or pasturized, and i've also seen no, you don't if its raw milk. so that's a confusing part too, if you would shed light on it??
thanks