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The lady and I made our first Manchego! Prior to this, only have made a few Tomme's and mozzerella. Hybrid recipe between beverage people and Ricki Carroll. Question... Throughout her book of home cheese making she just refers to culture amounts as a packet for each recipe. My packets are huge and other recipes call for 1/4 tsp for gallon etc. What gives? Any advice on that would be great!

Please read https://cheeseforum.org/forum/index.php/topic,5691 and post any followup questions

Short answer: always use the bacteria number when determining amount to inoculate. NE Cheesemaking sells proprietary/mystery packets designed for their specific recipes.

Thank you! That is great info! I am guessing by the strong smell (good smell) this cheese has already that maybe I need to dial down the amount of culture or lipase next time!

What is recommended for testing ph? Strips or something else? I have a digital one with a prob but not sure how you test ph of a curd with it or calibrate it? It is two years old so i am sure it needs calibrated!