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