This week’s show is brought to you by curd nerds just like you from all over the world.
The main question about raw Goat’s milk and how do you use goat’s milk with cow’s milk recipes was asked by Sherrie in Australia.
Listen to the episode below... (00:17:34)
OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;
- Jacquie wants to know if it is a given to use maturation boxes for your cheese
- Murat asks how to fix rubbery feta, and
- Zaccary asks where he can find cheese making supplies in Canada.
ASK A QUESTION FOR THE PODCAST
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.
This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
I have been making cheese by warming milk and adding my culture and letting it sit for quite a while before warming and adding my calcium chloride and then rennet: and of course letting it sit to soft curd. However today temp got up quite warm and the milk wasn’t forming curds yet, but was thick like buttermilk. I went on and added calcium chloride and then rennet. Hope I did not disrupt the curd process by bothering it when it was thickening. We shall see. Morning will tell. It’s for quark. I only but small amount in rennet in mix.
I am amazed however what day temp speeded up process for project