Oude Kaas, yes I realize that it is direct which is why I have been confused by this term.
So I went back to my books, and I think I have found the problem. At the beginning of the book is a section on how to culture the starters ready for use. They say, "if you are preparing your own starters, .... until the milk curdles (12-20 hours)." This was for a Type A culture. Then it has a graph showing how the starters can be used and states, "Is the DVS suitable for adding directly into the milk, ... yes... is the volume less than 20 ltr ... yes ... prepare you own liquid starter, and incubate.", which is were I got the idea that the starters had to be incubated first before they could be used.
This is what I read when I was first starting out, and understanding very little about the process. My mistake is in not going back over this, and realizing that it is only talking about small quantities of milk being used, and the impracticality of trying to measure out the correct amount of starter for small batches. I have since read where when used directly into the milk, wait 30-40 mins for the starter to become active.
So while I am only doing small batches I am assuming that it is still better for me to incubate the starters?
My apologies Gentlemen for the misunderstanding.
