Thank you, Sailor, generous and helpful as always, and boy did I miss the boat. Apologies to all, I hope my misguided thinking didn't steer anyone wrong. It occurs to me I might be running into the same issue on using this method with MA4001, a go-to culture blend I use a lot (I culture it at meso temp).
At any rate, I knew the quick acidification wasn't due to any ripening in the vat, and presumed the instant drop was due to instant, added acid from the two cultures. I just couldn't figure out why, given my presumption of thermo for the MY800. Now I know.
The only thing I might try - just an experiment, knowing it's shortcoming as it's still playing with MC and a blend - is to inoculate with half the amounts of each culture, and see what I end up with in the vat, and with the finished cheese. But that presumes I would culture up the MY800 in the meso range...whereas it's a blend so...likely a non-starter. FWIW, I cultured the MY800 up at 110F, presuming it's a thermo. So would presume I effectively stymied most of the meso culturing, rendering them useless. All told, quite off, obviously, and thank you, Sailor, for pointing me in thr right direction, again.
The renneting still puzzles me, but as Boof pointed out, I don't want to hijack your thread, Sailor. I went in at 7.5 ml/100 lbs milk (2.6 milliliters/4 gallons batch milk), the low end of the 7-9ml/100 lbs milk range, so wondering if here, too, I've spaced something. But I can take it up in another thread. EDIT: 75-90 ml SINGLE STRENGTH rennet per 100 # milk. That would explain it.....argh!
I hate using DVI now, and have, since embracing your method so heartily. But it seems I'm stuck, with some things. Probably wouldn't be the worst to follow Yoav's recipe to the letter, and that includes DVI. That, too, is another thread and will pick up there.
Thank you again, Sailor.
Edit: It occurs to me - I know the likely answer is no - but given the thermo element of the MY800 is for stability and latter-stage flavor aspects, how would you (Pav, if you're around, as well) feel about doing 1/2 the vat inoculation for each MC, and each MC was ripened not at FD=90F, MY800=110F, but both are ripened at meso temp? Leaving ST and the bulgaricus to essentially "rest" until woken somewhat more in the vat (at 94F), and in latter stages of affinage?