Here in Latvia the smallest amount of starters we can buy is Hansen's DVS (different) packs for ~135 gal
Any suggestions - can I divide this starter in smaller portions?
I found at http://thecheesemaker.com/cultures.htm (http://thecheesemaker.com/cultures.htm)
this:
Use 1/8 tsp. per 1 gallon(3.7liters),
1/4 tsp. per 2-5 gallons(7.5-18.9 liters)
1/2 tsp. per 5-10 gallons(18.9-38 liters).
The culture is primarily used in the manufacturing of Continental (Alpine cheeses) semi-hard cheese varieties with eyes, Gouda, Edam, Leerdam and Samsoe.
My question is can I mix this culture with skimmed milk powder and divide into small portions (f.e. - for 2 gal) for my hobbyist friends?
any reply will be appreciate! Thanks for your help!
Vina-you can divide the packet up any way you want. No need to mix with anything. Just store according to the manufacturer's directions(usally the freezer).
Thanks!
I'm thinking about adding some powdered milk because it would be much easier process.
Bins- don't forget that you would in effect be adding a non active ingredient to the mix that will increase the amount of the culture you will have to add. It just adds another variable to account for.
It will have to be a substantial amount of powder to make a difference.
Most bulked up culture products (such as packs for making 1\2 gallon of yogurt kind of thing) use maltodextrin and non fat milkpowder as bulking agents.
Quote from: Vina on January 31, 2012, 06:26:39 PM
Thanks!
I'm thinking about adding some powdered milk because it would be much easier process.
maybe I misunderstood exactly what you are asking. By "process" exactly what are you trying to accomplish?
Quote from: zenith1 on January 31, 2012, 09:55:19 PM
Quote from: Vina on January 31, 2012, 06:26:39 PM
Thanks!
I'm thinking about adding some powdered milk because it would be much easier process.
maybe I misunderstood exactly what you are asking. By "process" exactly what are you trying to accomplish?
sorry, I was not very precise. What I want to do is - divide that large amount of CHN 19 into smaller portions adding some bulking agent, for example milk powder.