Large Batch Cream Cheese

[levend]

Hello,

I've been successful at making smaller batches of cream cheese using 1 gallon of milk and around 1/2 gallon of cream.  I heat to 77 degrees, add Danisco Direct Set Mesophilic Culture MA 4000 Series, let it dissolve for a few minutes, add approx half tab of vegetable rennet, set for 12 hours and strain for 12 hours. 

I'm going to start making larger batches of approximately 7-8 gallons, do I multiply the culture and rennet by the same amount, or will I not need that much?  Any help would be appreciated!

[Stinky]

Amounts of ingredients scale with make size, yes.