Text only | Text with Images

CheeseForum.org ยป Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: judyp on January 22, 2011, 07:12:10 PM

Title: Starter Culture, Freeze Dried - Measuring Amount
Post by: judyp on January 22, 2011, 07:12:10 PM
Hello:
I just started a batch of swiss cheese.  As my milk was warming, I gathered ingredients only to find that my recipe calls for "1 packet direct set Thermophilic starter".  I have one large packet direct set thermophilic TA Series starter from cheesemaker.com.  The label on the packet says 1/10 tsp. for 1-10 gallons milk or .23 g.  I don't have a scale that weighs less than one gram.  I'm not sure how much 1/10 tsp is. 

In the past when using "one packet" of something, there is about 1/2 - 1 tsp. starter in them.  I thought by buying a larger quantity I would save money.  Can someone help me calculate how much of the starter I need?  I do not have a ph measurer....I am a beginner!

Thanks,
Judy
Title: Re: Starter Culture, Freeze Dried - Measuring Amount
Post by: Cheese Head on January 22, 2011, 07:41:45 PM
Hi Judy, this is a common question, we need to make a Wiki Article on it, see this thread (https://cheeseforum.org/forum/index.php/topic,5669.msg41416.html#msg41416).

Me, I also bought a miniture weight scale (https://cheeseforum.org/forum/index.php/topic,622.0.html).
Text only | Text with Images