Mother Culture Clarification

Clem sez I should clarify my description of mother culture.  Okay.  So you add the freeze-dried bacteria (1/8 of a tsp or so) to a gallon of pasteurized milk, let it ferment (sit out for 24 hours), and then you add that shit to your 30 or 40 gallons of milk and make cheese out of it, rather than 2 tsp of dried culture, get it?  got it. good.