The ripening, stirring, washing times shouldn't change much. Always follow the quantities suggested on the cultures, rennet and CaCl packaging.
At such a small size, just be careful not to wash too fast. I don't have Karlin's book so I don't know the recipe. But the salt you add to the milk right after washing is usally 0.2% of the original weight of the milk. If my calculations are right, this should be about 8 grams of salt per 4L or per gallon.