Here in Latvia the smallest amount of starters we can buy is Hansen's DVS (different) packs for ~135 gal
Any suggestions - can I divide this starter in smaller portions?
I found at
http://thecheesemaker.com/cultures.htm this:
Use 1/8 tsp. per 1 gallon(3.7liters),
1/4 tsp. per 2-5 gallons(7.5-18.9 liters)
1/2 tsp. per 5-10 gallons(18.9-38 liters).
The culture is primarily used in the manufacturing of Continental (Alpine cheeses) semi-hard cheese varieties with eyes, Gouda, Edam, Leerdam and Samsoe.
My question is can I mix this culture with skimmed milk powder and divide into small portions (f.e. - for 2 gal) for my hobbyist friends?
any reply will be appreciate! Thanks for your help!