I totally forgot to do this! I apologise.
As usually, it's way more complicated than it looks. When the manufacturers make DVI cultures, they freeze dry them. This is a variable process. Some of the culture will inevitably die in the process. Every time they do it, they will get a different result. What they do is take the resultant culture and test it to see how fast it acidifies the milk. When they compare it to their baseline, they can see how much to use. However, the amount is *completely* different each time. You can't add 1.3g of TA60 from one batch and expect it to work the same as 1.3g from another batch. It might be off by a factor of 2 or even more!
Because of this, they sell DVI cultures in units called DCU (Direct Culture Unit). 1 DCU will inoculate about ~20 liters of milk (~5 gallons). Ideally, what you do when you buy a bag of DVI culture is that you weigh it. A typical package of TA60 contains 50 DCU (enough for ~250 gallons, or ~1000 liters of milk). If you want to make 4 liters (about 1 gallon), then you need 1/250th of the total amount. Of course this is practically impossible to measure :-). This is actually why I always make starter cultures, even though it often isn't recommended by the manufacturer. I make a yogurt from some random amount of culture and then use about 15g of yogurt for each liter of milk. For me, this is the only way to measure starter culture and not get a completely random amount.
But having said that, by looking at Danbo's recipe, we can see that he's ripening the milk at 39C for 40 minutes. He's got a total coagulation time of 50 minutes with a 3.5x flocculation multiplier. This means a flocculation time of 14 minutes -- which is pretty much exactly what you would expect for milk that is "normally" acidified at that temperature (maybe just a bit slow). So we can surmise that he's using about 1 DCU of acidifying cultures for 24 liters of milk.
If we look closely at this picture:
You can see that it contains 9.6g of culture for 50 DCU. 1 DCU would weigh 0.19g. So maybe Danbo has a version that is almost 10x weaker than this package. Or maybe he's using almost 10x as much. Or... it's a typo. My bet is on the last option. 1.3g of starter culture would be an insane amount for 24 l of milk. But it *is* still possible, I guess...
Here is a picture of an LH100 package:
You can see that 50 DCU is 25g. That means that 1 DCU is 0.5g.
So possibly he is using 0.5 DCU of the TA60 and 0.5 DCU of the LH100 and that his TA60 is just a bit heavier than the one in the picture.
If you wax this cheese, you do not need the geo. The amount you need is really relaxed, so I wouldn't worry about it, but cheesemaking.com suggest 1/8 tsp for 4-8 gallons. It is good for 4-8 gallons per DCU, so they are assuming that 1 DCU is about 1/8 tsp.
Now, having said all that, I have lucked into a recipe on cheesemaking.com which has tsp and gram amounts for the cultures we are talking about:
https://cheesemaking.com/collections/recipes/products/beaufort-cheese-making-recipeIn that, they say 0.7g of TA61 (the same as TA60, I think) is 3/8 tsp, and 0.2g of LH100 is 1/16 tsp (which is a recipe for 12.5 gallons -- just over twice what this butterkase is making). So this Beaufort is using about 3.5 DCU of TA60 and 0.4 DCU of LH100 for 47 liters of milk. Since that's a lot more DCU that we would expect, I want to sanity check it. Their Gruyere recipe uses only 1/8 tsp of TA60 for 30 liters (or about 1.2 DCU for 30 liters). I just mention this to show that the Beaufort is using about the same ratio to our Butterkase as it is to the Gruyere. Beaufort is 0.08 DCU per liter, Gruyere is 0.04 DCU per liter and my imagination of the Butterkase is 0.045 DCU per liter -- so I think I'm in the right ballpart -- the Beaufort is just using a heck of a lot of culture for some reason.
TL;DR:
Revised recipe
22 liters (6 US gallons)
0.13g (0.68 DCU) (1/14 tsp) TA60
0.2g (0.4 DCU) (1/16 tsp) LH100
0.15g (0.5 DCU) (1/16 tsp) Geotrichum
4ml (4/5 tsp) Calcium chloride solution (30%)
5 ml (1000 IMCU) (1 tsp) single strength rennet
Yeah, yeah, I know... Where are you going to get a 1/14 tsp measure... ;-) But, well.. you get the idea...
Yeah, yeah... where are you going to get