Third time making Simple Mesophilic Starter Culture (https://cheeseforum.org/forum/index.php?topic=15.0) from store bought cow's milk Pasteurized Homogenized Cultured Buttermilk as used up all 2nd batch, but this time with 4X the buttermilk as used it up making cheese quickly! Recipe posted here.
This time I left Buttermilk in plastic bottle and left outside fridge in house at 25 C/77 F overnight to ripen. Bottle in morning had swollen bottom as pressure increased in bottle. When poured buttermilk into ice cube trays it was quite thick. One US quart bottle (946 ml) filled two standard ice cube trays and left enough for making current batch of cheese.
How many cubes per gallon of milk do you normally use?
Normally 5, sometimes 4 as most recipes call for 4 ounces . . . as I work out that it's about 1 ounce per cube.
good stuff CH. we also use two cubes per gallon
off topic but don't forget that the ice cube trays also work great when you need small amounts of chicken or beef stock when needed for sauces. we always carry a good inventory of stocks
reg