Hi, I'm hoping to make Cheshire Cheese based on the recipe off of cheesemaking.com...however, I use clabber as my starter and have no idea how to adjust the recipe for it. It calls for 4 gallons of milk (not ultra-pasteurized)
1 packet of our C101 culture or 3/8 tsp of MA011.....how much clabber should I use? Thanks again!