For my recent stilton attempt, I bought a cheese culture and followed the starter recipe that came with it. LINK
For my stilton I used about 30ml of that mother culture, for a 5litre batch. The rest I split up into lots of small tupperware pots and put in the freezer.
I now want to make another cheese, similar to the last one, but I'm not sure how much of the frozen culture to use & how to go about it.
I guess the first thing to do would be to defrost one of the pots and add that to 1 litre of pasteurised milk and leave for 24 hrs. Im not sure how much of the frozen culture id use though...
Also, when Ive made a litre starter, how much of that would I use in for my cheese? Just 30ml again? I'm not really sure what the growth rates would be, so would 1l starter from the frozen stuff be comparable to the 1l starter made from the packet?
Am I overthinking this? What are the implications if I under/over pitch the culture in my cheese make?