I'm a little bit puzzled to translate a recipe from the New England Cheesemaking website (for Tomme de Savoire) into amounts and types of cultures. Their recipe calls for a pack each of C101 and 201: I figure that's a basic meso and a thermo; but what amounts? The cultures I buy usually come in packs sufficient for 250 litres of milk (60 galls) and I'm OK with calculating amounts for one culture (usually 1/8th tsp for a 8 litre -2 gall make)...but if two cultures (meso and thermo) are being used, generally speaking, should I add roughly 1/8th tsp of each, or 1/8th in total?
As I write this I'm thinking, tick, tick, tick... I must have to add 1/8th of Meso to get the early acid development, and think of the thermo as an adjunct to kick in and do its own acid development later in the make...but I would like to have my logic confirmed.
I think maybe its time I found a copy of Caldwell...