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;
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!
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!
Thanks, Cameron!