Advice about using Danisco PLA LYO aroma developing culture for Gruyere

[StuartT]

I made a Gruyere for the first time yesterday. Everything went well and I have a nice looking 1.3kg cheese.

I've done the first and second saltings and now it's time to start the washes with the ripening culture.

I've got a packet of Danisco PLA culture with 2 doses in it (contents weight 2g) and I gather it needs to be made up in salt solution. The infosheet says 0.9% saline but it doesn't say what volume. I assume concentration is important so I need to know how much saline to dissolve the sachet in.

Can anyone help?

Thanks

EDIT: actually, I got it figured out. 35mg of powder in 500ml 3% saline with 8g sugar.