Doubling a cheese recipe?

[artmustel]

Hello; I am new to cheese making and I  am very excited because my first attempt (fresh cheese) resulted very good. I used a gallon of pasteurized/homogeneized milk, 1/8 ts pf calcium chloride, 1/8 ts of mesophyllic, 1/8ts of animal rennet and 1 Tbs of kosher salt. All that yielded 1.2 pounds of cheese, which family devoured in a couple of days. now i would like to make this recipe double, with 2 gallons of milk, but I am unsure if doubling the other ingredients would be the right thing to do since i know sometimes you cannot double everything on other kitchen recipes. Do you think i would be ok using 1/4 ts of each (calcium chloride, mesophyllic and rennet, and 2 tbs of salt?). Thank you in anticipation!

[awakephd]

In general, yes - just double all of your ingredients. Meanwhile, welcome to the forum - and to the addiction hobby of making cheese!

[artmustel]

Haha!

Thanks, Andy

[DoctorCheese]

Any time I have wanted to make a larger quantity of a recipe, I just multiplied everything straight across and have had no problems yet.

[matsnykanen]

Good to know that this is the case. And welcome to the forums, artmustel!