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 . . .