Question regarding Thermophilic starter

[Jlijoi]

I am preparing to make my first Romano style cheese and have a question regarding the starter culture.  In the recipe on this site it calls for 5 oz of starter.  I have purchased powdered starter and have been storing it in the freezer.  5 oz seems like quite a bit.  Is this correct or is that measurement for homemade starters?  Thanks for the help.

[linuxboy]

That is for a bulk starter. Use the recommended rate that your supplier provided for DVI, which is usually 1 unit per 50 lbs of milk, which is roughly 1/8 tsp per 1 gallon, 1/4 tsp per 2-5 gallons, and 1/2 tsp per 5-10 gallons.

[iratherfly]

Which recipe are you using? Are you doing Pecorino (sheeps'), Vacchino (cows') or Caprino (goats')?  I have used a tablespoon of yogurt as thermophilic before on other cheeses. Have not yet made a Romano but the recipe I have from 200 Cheeses it calls for 1/2 tsp for 4 gallon, so 1/8 tsp per gallon. It's a Vacchino Romano.

[Jlijoi]

That makes sense.  I am using a cows milk recipe.  I have modified my a fridge into a cheese cave / curing chamber.  I hope it turns out!  Thanks for your help!

Joe

[iratherfly]

Good luck! Keep us posted with photos and your progress!