Hey curd nerds, ready for another great episode? Our guest this week is Nigel Laubsch from Perth in Western Australia. Nigel makes his own cheese at home, and also talks us through his process of making Chorizo sausage!
Listener questions include information about the types of whey that you can make whey ricotta with, determining starter culture types from different suppliers, and selling or bartering with goats milk.
Don’t forget that if you have any questions or comments, you can leave me a voicemail using the tab on the right-hand side of the blog. Also, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show.
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|Nigel (left) with his friend Ziggy making cheese|
Thanks for listening curd nerds, and chat soon!
Just listening to your podcast – very interesting as usual incidentally. Thinking about your recommendation of not using whey from making blue cheese to make ricotta, because it will contain penicillium that will turn the ricotta blue. As I understand it, when making ricotta, one has to raise the temperature of the whey to 90 something degrees so surely that would kill off any penicillium. Yes or perhaps no?
Maybe, but they are tenacious little bacteria. I wouldn't chance it.