Hi Mal,
I know this conversation may be over, but I'm learning and I just discovered your cheddar form.
I have a question. It looks like you take the culture and rehydrate it in warm milk ... my farmhouse cheddar recipe simply says to add it. Yet the package of the culture says to pour over the top, let sit 2 minutes, and then stir into the milk. But I like your idea better, it just seems to make more sense. Does it make a big difference? I currently have my 2nd cheddar in the press (I posted photos today) ... so have a lot to learn. And if I could do it your way, do you use from the milk you're working with, that's already warm, or do you use additional milk?
Maybe these are silly questions, thanks for bearing with me.
Amy.