When I searched for 'whey starters' to find a relevant thread
There are two. Mine and Alpkaserei's. http://cheeseforum.org/forum/index.php?topic=10345.0http://cheeseforum.org/forum/index.php?topic=8013.0
1. what is the best way to start this process of creating my own whey starter?
My process is more clasically Italian, and Alp's is more in line with Alpine tradition. Both would work. Or adjust it to your needs. There are separate phases... 1) isolation 2) stabilization 3) storage 4) propagation for commercial production. Plus, the R&D, of course, to create prototypes and finetune flavor.
2. could some one point me to the thread that talks about quantities to use and inoculate the cheese milk? (I think I found it once before but have lost it)
1-2% bulk equivalent. Depends on the cheese. For that Asiago, should be around 1.5%
3. If I only make this cheese once every week or two weeks how can I preserve the whey starter?
1x/week keep in fridge. 2x/month, might consider freezing unless you have impeccable aseptic technique.
Cheers, Paul. Hope that helps. It's VERY feasible to do at your scale. email me or post here if you need help getting it all going. IMHO, every cheesemaker should be "required" to make their own cultures. The cadence of the cheeselife is NOT the same without it.