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Old 05-14-2011, 11:44 PM   #1
Jan 2008
The Woodlands, Texas
Posts: 1

Most recipes I see for beginning cheese making call for
1 gallon milk
1 packet _______ starter

Has anyone experimented with using a full starter packet but only 1/2 gallon of milk? Does it matter?

The really good milk tends to be sold in 1/2 of even 1/4 gallons. I'm just making cheese for 2 . . . so a full gallon at a time is kind of overkill.

I've made all of two batches thus far of Chevre cheese (loved them!) but wanted to get this one figured out early on . . .

"I drank what?" - Socrates

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Old 05-15-2011, 06:45 AM   #2
Mar 2010
NYer in Helsinki, Finland
Posts: 101
Liked 2 Times on 2 Posts

Just use half of a packet. When I make mozzarella I only use 1/8 tablet of rennet because I do 2 liter (1/2 gallon) batches.
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