If I have a 50DCU package of mesophilic starter,and the recipe calls for 4oz of prepared mesophilic starter,is there an easy way to measure 4 oz without using a scale?
If your trying to measure out 4oz of dry starter my guess is your doing 1000L or so. if your doing under5gal then a 1/4tsp should be plenty, pending your recipe.
Actually,it was a"generic” question,meant to include all small weights.I guess I answered my own question this morning,I found small,cheap electronic scales on e-bay.Nothing beats accuracy….thanks for your replies Neil
the easiest way to measure starter is as a liquid which means preparing the starter
take 1 litre of store bought milk warm it to 22 degrees cecius or 72 farenheit add about 1/2 teaspoon of messo starter mix well put in a scewtop jar and let sit in a warm position overnight or until it looks like thin yohgurt empty into ice cube trays and freeze you will have your prepared starter in 1oz blocks or 30mills just defrost and use
Re-reading my post, I realize I was a little curt myself. Sometimes when I come across that way when in a hurry. Sorry. I should also add, the majority of the time the advice and encouragement have been wonderful on this forum. I’ve learned a lot, and hope to learn more in the future from those of you more experienced.
i was making feta from fresh raw cow milk , i added meso starter (as always).
i found out that the pH of the cheese did not change even after 24 hours in room temp, the minimum was 5.9, imagine
this never happened to me, the cheese still sweet, no acid, taking into concedration that i used RAW milk wich can sour by itself !!!!
my meso is very active and fresh, i added rennet and it coagulated with clean break, but the acid did not developed
the cheese and whey after 24 hours still as it is fresh milk, so no feta no blue no camb can be made from this cheese.
Plus again , raw milk can develop acidity by itself ( it is not pasterized)
