I have been reading some threads on cheese making and I noticed some of you use cultured buttermilk as your mesophilic (sp?) culture in your cheeses. I am curious as to how that translates on the recipe.
For instance my chevre recipe calls for 1/4 tsp mesophilic culture to a gallon of milk. how much buttermilk would that be?
For instance my chevre recipe calls for 1/4 tsp mesophilic culture to a gallon of milk. how much buttermilk would that be?
