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You are here: Home / Podcast / LGC 034 – Coagulation

LGC 034 – Coagulation

13/10/2014 By Gavin Webber Leave a Comment

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  • LGC 034 – Coagulation
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Did you know that there are three types of coagulation in the cheesemaking process?  Well let me enlighten you in the episode that covers the basics of coagulation and tips for getting your curd to set just right.

This weeks news is a cheese making resource that I recently stumbled upon.  ChannelCheese.tv is a television show that airs on TVS44 in Sydney.  Hosted by Alison Brien, the show travels around the world to look at different artisan cheese makers and how they make traditional and not so traditional cheese on a small-scale.  Worth having a look.

I played a part of an episode that featured Justin Teller from Bangalow Cheese Co, Byron Bay NSW, which has since changed names to the Byron Bay Cheese Co.  He made a very interesting and gold medal winning washed rind cheese.

We also have a voicemail from Søren in Denmark whose question was featured in Episode 32.  He has been experimenting with iodised salt in his cheese making.  He has produced some interesting results.  Below are some of the cheeses that he has made with this type of salt.

Other questions were about the differences between Animal and vegetable rennet, Ricotta Salata, Anti-caking agent in salt, and adding moulds from commercial cheese into your own.
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So, until next time curd nerds, remember to Keep Calm and Make Cheese!

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Filed Under: Podcast Tagged With: Podcast, Rennet, Salt, Technique

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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+.

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    Excellent podcast. Started the home making adventure last month and have been catching up on all the past episodes and YouTube videos. it is a gold mine of shared knowledge. Thank you!

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    I love that this podcast does not just have helpful tips and tricks on cheese making, but also stories and news from the cheese world, as well as nice little anecdotes from the host. A big fan from Thailand!

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    I have a long commute to and from work and have worked my way through the back catalogue of these podcasts. Enjoyed every one of them and hope for many more to come. Thanks Gavin! Keep up the great work. Cheers, Nicole

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    Looking to take up cheesemaking sometime soon and this channel has provided all the information necessary to get started!

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    I have been learning to make cheese for the past year. Gavin's podcast and video series has been a tremendous resource for me. His love for the cheese-making craft is evident in the amount of research he will perform in order to answer a listener's cheese question. All thumbs up for the amount of time and energy he puts into his quality podcast! ...And he cracks me up with his attempts at pronunciation!

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