Welcome back to Season 2 of the Little Green Cheese Podcast.
I hope you had a great holiday break and are ready for another season of podcast episodes about cheese making at home.
During this episode I talk about what I was doing over the summer break, which included making zero cheese due to the heat here Down Under, but I did manage to build an ecommerce store that now sells cheese making kits, supplies, and equipment for Australian customers. You can find it at www.littlegreenworkshops.com.au/shop/
Also during the show I answer four voice mails and thirteen email questions!
If you want to leave a voicemail question (which I strongly encourage), use the widget below to record your message via your computer, laptop, tablet, or smart phone.
I also promised to make some new cheese making videos, which will include sour cream, quark, and a Leicester style cheddar.
Now for some photos. They’re courtesy of Jeff & Marlene. It is of their troublesome haloumi.
Hopefully they have had some success with this recipe now.
Also, plastic drying mats. Personally, I just use bamboo sushi mats which I have boiled for 15 minutes, let dry, and change daily to prevent mould build up during air drying. However I have managed to locate some for Colin from New Zealand who mentioned that he was having trouble locating them. You can find the mats here.
Well curd nerds, I hope you have enjoyed the start of season 2. Let me know what you thought via a rating and review over on iTunes, or via a comment on the blog. I would love to hear from you, and keep those questions rolling in. Remember that without them, there is no show.
Until next time, Keep Calm and Make Cheese.
Jeff and Marleen here. We did indeed try again, and are happy to report that based on your suggestions, our second batch came out much better.
Using only cows milk, and really concentrating on the temperature and time, we were able to make a batch that I would call, "Ha-nearly".
It was much firmer, and was comparable to the store bought version. We still have a few variables to play with such as the pressing time/weight, and the type of milk (I've emailed the company that supplies our grocery store for more technical details), but I think we are very close to getting it.
We will let you know how it goes.
Thanks again for answering our questions, here and on the podcast. We really appreciate the help. 🙂
Jeff & Marleen