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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: meyerandray on April 23, 2013, 09:19:31 PM
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I have only been able to find DVS culture in 50 liter packets, and I don't have a scale that weighs grams yet, so I have been dividing them in 5 approximately equal piles and storing them that way. Well recently I made a 3 liter batch, so I eyeballed approximately 1/3 of my approximately 10 liter dose of culture. With this highly scientific method, aren't you shocked when I tell you that my curd the second time around with the same recipe is different?
I have seen that many of you use measuring spoons, but I haven't quite gotten it- meaning that 1/4 tsp would be more than my approximate dose for 10 liters. I see that others use mother culture, would that help me? Or would it just further complicate my life?