Hi,
Hope someone can shed light here:
I made a mother culture as per this web site instructions, but it is not very clear for me how to use it:
1. Dosage: in "200 cheeses" by Debra Amrein-Boyes she suggests using 1 oz. of mother culture for each 1/4 teaspoon of starter. But in some of her recipes (Reblochon, fer example) she lists 1/2 teaspoon of starter for 2 Gal. of milk, which brings 0.5 oz of mother culture for 1 Gal of milk. Based on what I read on this site it seems too low.
2. Defrosting mother culture - do I need to bring it to room temperature? Can I add some milk while defrosting to speed it up? Can I add a cube directly to a milk and just wait while it melts before adding other cultures? When do I start "ripenning countdown" then?
Thanks!
