I have two questions for all you cheese makers out there and I apologize if it has been discussed somewhere already.  Since I have a limited amount of goat milk to work with, I would like to be able to convert some of the fresh cheese recipes to work with smaller quantities of milk. Can one just proportionately reduce the amounts of things like cultures and curdling agents from the larger batch amounts?  Also, I often use recipes from Riki Carrol's book which says things like " use one packet of starter" but I usually use bulk packaged starter (currently Choozit MM100).  How does one know how to convert the amount, short of getting a packet and measuring the contents?  

Thanks Suzanne!