The rest could not be more simple. To get the best results, use approximately 1/4 teaspoon of the starter culture for every 1-2 gallons of milk, or if you're feeling ambitious, go for 1/2 teaspoon for 3-5 gallons of milk. When your recipe instructs you to add the culture, sprinkle it directly on top of the milk. Allow it a moment to rehydrate for about 1-2 minutes, and then mix it all up thoroughly to ensure the culture is evenly distributed throughout the milk.
After you’ve done the fun part of inoculating your milk, continue following your recipe for fermentation and aging. It really is that simple. Now go forth, unleash your inner cheesemonger, and start cheesing like a pro!
