Hi everyone, I'm Di, from the McLaren Vale region in South Australia, a beautiful part of the world! I'm just starting my journey beyond feta and cream cheese which I have been making successfully for a few years now. Had to wait for hubby to finally get me a wine fridge for maturing! I've got a cheddar, Monterey Jack and Camembert aging at the moment, and second cheddar underway as I type. I'm looking forward to learning from you all as I. Go.
I have a quick initial question. I have Rikki's Home Cheesema,ING book, but all the recipes refer to a 'packet' of mesophilic starter but I can't find anywhere how much is in a packet! the packet. I have isn't helpful as the instructions just say to use, eg 1/12th of the packet so it's a bit of a guessing game at the moment. Thank you.