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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: NimbinValley on February 06, 2013, 10:31:19 PM
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Could some one please confirm that my mathematical reasoning is correct:
If I am adding 0.02% bulk starter to 100L of milk...
0.02/100 x 100L = 0.02L = 20ml of bulk starter.
Is this correct?
Thanks.
NV.
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Your math is right, but 0.02% seems like a tiny number. Is it possible you want 2%?
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Yes it was for an adjunct culture so that's why it was so small.
Thanks for the help.
NV.
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I see. I haven't gotten that far in cheesemaking yet. Maybe someday.
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Pretty much. Depending on how you do the bulk culturing, might wind up with fewer CFUs/g, which would require more culture.