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You are here: Home / Podcast / LGC 022 – Mozzarella Hits Mainstream TV

LGC 022 – Mozzarella Hits Mainstream TV

12/05/2014 By Gavin Webber 2 Comments

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  • LGC 022 – Mozzarella Hits Mainstream TV
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A cracker of a show this week.  I talk about the recent event where mozzarella hits mainstream TV in the show My Kitchen Rules, which has big ratings here in Australia.

I then go on to talk about how I make mozzarella, which is a bit easier than the method featured on telly.

We have listener questions via SpeakPipe from three keen listeners about UHT milk, thermostat settings, and how much culture to add to the milk at the start.

We also have heaps of email questions which I manage to get through as well.  Questions such as the timer I use, what should maturing Emmental smell like, and can you use fresh milk straight from the cow.

A great show, so sit back with your cheese and crackers and enjoy this episode of Little Green Cheese podcast!

Links from the show;

  • Mozzarella video tutorial
  • Thermostat on eBay
  • Cheese making course details

Keep sending in those questions via voicemail and email as I really enjoy answering them on the show.

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 as my next guest.

If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. You can also subscribe via Stitcher, just search with that app.

So, until next time curd nerds, remember to Keep Calm and Make Cheese!

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Related

Filed Under: Podcast Tagged With: Mozzarella, Podcast

← Cheesy Absence – An Apology LGC 023 – Life On a Dairy Farm 1970s →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Camer Fro says

    06/04/2019 at 10:29

    Fantastic show! Wayne read my mind with the question he asked! I was also curious about the differing amounts of starter cultures asked for in recipes, like adding 1/4 tsp of a certain culture for a 4L batch of milk. As you both point out, that should be enough culture to inoculate a lot more milk! Thanks for your answer which cleared the matter up a great deal for me!

    Reply
    • Gavin Webber says

      06/04/2019 at 17:36

      Thanks, Cameron!

      Reply

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