I put 4 gallons of milk in my pot and while it was heating, went through my cultures to pull out what I needed. Instead of putting them aside, I put the mesophilic culture in the milk--OOPS! The milk was only at 66°F instead of 96°. So here's my question--do I start the timing of the culture now? Start the timing when it's up to 96°? or do I add more culture when it's where it should be?
I always do something "off" when I make this cheese (Jarlsberg)