Starter Culture - Accidentally Doubled, Impact?

[morfeo]

Hi everyone.

I am kind of new doing cheese, I have done a some Gouda and mozzarella. Yesterday I was doing a manchego cheese and the recipe I was using is for 2 gallons of milk and I wanted to do one gallon, I used the thermophilic and mesophilic cultures for two gallos by mistake and the rest of the ingredient for one gallon.
Can anyone tell me how that will affect the flavor of the cheese? It is going to be to acid?? 

Thank you.

[Sailor Con Queso]

Unless you made adjustments along the way to compensate, it is very likely that your cheese will be too acidic and sour. For example, you could have cooked at a lower temp, for a little less time, and drained early. That would remove most of the food source (lactose) and it wouldn't end up as acidic. A pH meter really helps undestand what is going on during a make.

However, don't give up on the cheese and do NOT cut it too early. I would give it at least 4 months. You might be pleasantly surprised.

[morfeo]

Thank you sailor for your answer.
Probably because I used yogurt and butter milk as cultures the ph won't be too high.
I really dont want to get rid of the cheese. Do you think that if I cut it for christmas is going to be to soon???
I would like to know how you age your cheese, and where. I'm aging mine in my fridge on a airtight plastic container with a thermometer and a hygromete, I'm controling the humidity with a little damp towel paper that I change every day, or if the humidity is too high I just remuve the towel and dry the walls of the container.

[DeejayDebi]

Christmas would be to soon to develop a good flavor for a manchego. I do mine for a minumum of 6 to 9 months.

[Sailor Con Queso]

Morfeo

Why do you assume that the pH won't be too LOW with yogurt or buttermilk? They contain bacteria just like a dry starter and will pretty much act the same way. Cheese needs air flow, so don't keep the lid closed on your container.

[morfeo]

OK thank you again.

I'll wait at least 4 months to cut it.
And about the container if I open the lid of the container, isn't the cheese going to be too dry because of the cold from the fridge?

Thant you for your help

[Sailor Con Queso]

First of all, if you are aging in a regular refrigerator, that is WAY too cold. You can do it, but it will take much, MUCH longer to age and even then won't reach it's full potential. At refrigerator temperature, the bacteria are barely active. Second, just crack the lid open a little to let air in. A closed container is just inviting unwanted molds and yeast. The humidity should still stay high enough to prevent drying out. You can always rub it down with olive oil or vaccum bag. But I would worry about the temperature first.

[morfeo]

OK I think I solved the problem for the cave.
My fridge has a drawer on the bottom and it has it's own temperature controller, I'm going to set it up to 55F hopefully this will work, and about the container I just did a couple of small holes on the lid for the cheese to breathe.
Right now the manchego is smelling good. I'll keep you update on how the cheese is doing.
Thank you for your help

[morfeo]

Hi everyone.
As promised here is my manchego after the first  month of aging.
The temperature is usually between 50-54F and humidity 80-87%

[DeejayDebi]

Looking good morfeo!