Begin by heating the milk to 76°F. I know some of you will be surprised at this lower temperature, however some of the culture (one of the aroma producers) has a lower optimum working temperature. You can best heat the milk by placing the milk pot into another pot or sink of very warm water.
If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats
Once the milk is at 76°F the culture can be added.
To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in.
The milk now needs to be kept at 76°F for about 60 minutes (best for the aromatics).
Then raise the temperature to 88°F and hold for another 30 minutes. This will be optimum for the acidifying bacteria. Total time for the ripening phase is 90 minutes.
Hold the milk with culture quiet to allow the culture to begin doing its work. It will be very slow initially but will soon kick into its more rapid rate of converting lactose to lactic acid.
During this ripening time is a good point to make sure you have sanitized the mold and cloth for the final curd pressing if you have not done it already.