Print Page - Scaling Cheese Making Recipes

Title: Scaling Cheese Making Recipes - Starter Culture Amount?
Post by: george13 on May 16, 2011, 11:08:27 PM

I was wondering if there was a reference document out there which may provide some pointers on determining the amount of culture and or mold spore quantity for large milk quantities (i.e. 30 gallons). Any input would be appreciated.
Thanks

Title: Re: Scaling Cheese Making Recipes - Starter Culture Amount?
Post by: linuxboy on May 16, 2011, 11:13:31 PM

Hi,

There are about a dozen threads here that cover sizing, and I've posted my bulk equivalency spreadsheet, and so has Sailor. Search for keywords such as "sizing", "amount", "size", etc.

Also, check with your supplier for recommended amounts for your cheese type.

Title: Re: Scaling Cheese Making Recipes - Starter Culture Amount?
Post by: george13 on May 17, 2011, 01:33:28 AM

Thanks, I'll look around.

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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: george13 on May 16, 2011, 11:08:27 PM