During the show I talk about the importance of cutting your curd a consistent size and the effect of cooking the curd has on your final cheese. It’s a follow-up from an email I received from a customer who was having problems when draining their curd. She was making Feta at the time and wasn’t aware of the importance of curd size and stirring to expel some of the whey before draining.
Mind you, she did end up with a very nice Ricotta ;-). I was happy to help out as I did the same thing once in the early days!
The news covers off three local events over the next month;
Mozzarella & Ricotta Workshop taught by Gavin – Saturday 18th October 2015
Prahran Market Cheese Festival – Saturday 24th October 2015 (see you there).
The Wine and Cheese Fest in Williamstown – Sunday 25th October 2015
Today’s Q&A is about the following topics;
- Shelly asks about vacuum packing Feta to reduce salt penetration
- Judy wants to know how to keep blue cheese from going gooey
- Scott requests a cheese history podcast episode or two and compares cheese making to beer brewing
- Mark suggests a new video tutorial on Cottage Cheese.
Now as you know, this show thrives on answering your cheese making questions, so don’t be shy. There must be millions of cheese makers out there who want to know the answer to some issue they have faces, and even if I haven’t come across the issue before, I will do some research and answer it on the show. Send through your written question via the contact page.
Also, if you have time, don’t forget that you can leave a voicemail question for me via the SpeakPipe widget below. I would love to hear from you and will answer your question as quickly as I can.
Also if you are looking for good quality cheese making kits, supplies, and equipment, you can get them from Kim and me over at Little Green Workshops. We now ship our products all over Australia and New Zealand!