This week’s episode is all about finding help for you cheese making problems. From Facebook to Forums, this episode is a guide on where you can get help.
Cheese making help resources mentioned in the show;
I also answer questions from;
- Cheryl about the type of milk I use
- A thank you from Creceda
- Holly has trouble with her Havarti
- Ken says thanks
- Lisa got her hands on some raw cow’s milk
- Lynn wants to know about rennet tablets vs liquid rennet
- Mike says thanks and wants to know about air drying before maturation.
Don’t forget that you can leave a voicemail message that I will answer and feature on the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Also, don’t forget that you can pick up cheese making kits and supplies from Little Green Workshops. We stock a large range of cheese making gear and ship to Australia, New Zealand, Canada, Ireland, United Kingdom, and the United States.
Until next time curd nerds, Keep Calm and Make Cheese!
Lora Weems says
Gavin, I love your cheese making videos. I have a question about the cream cheese. At the end, you add salt. If the cheese is intended for use in sweet desserts, would you still add salt?
Or would you just not add any more salt to the rest of the recipe?
Also, does goat or sheep milk work as well for this cheese as cow’s milk does?
Thanks in advance for answering all my questions!
Lora Weems, Olney Tx,USA
Gavin Webber says
You can omit the salt if you wish if using straight away for a dessert. If keeping it in the fridge for a few days, it’s best to add a teaspoon of salt to act as a preservative.
This cheese made with goat’s milk is called Chevre. You can also make with sheep milk, but not sure what it’s called, and it will be more creamier due to a higher fat content.