Finally, I’ve done it! I made my first online cheese making course, the Curd Nerd Academy.
Recently I worked diligently on producing an online cheese making course so that I could share my cheese making skills globally and not just locally here in Melbourne, Australia. Local classes were just that, confined to my local area and people had to travel many kilometres to attend them. It also inhibited people outside my area from learning the necessary skills to make their own cheese at home.
So I am glad to announce that the Curd Nerd Academy Beginners cheese making course is now available to enrol in.
By the end of the course you will be able to make nine amazing cheeses in your own home and have a thorough the knowledge of the cheese making process.
Here is a video teaser that I created that has more information.
So for those of you who are interested, you can look at the full course curriculum at courses.littlegreenworkshops.com.au.
I hope to see you in the Curd Nerd Academy!
Hello Gavin, thank you for inspiring me to make cheese. We own a milk cow so it’s nice to have fresh milk everyday. I’m a dairy lover for sure. I’m also from Texas. Do you have an email address I could ask you some questions? Thank you.
Peter Moonen says
HI Gavin, I’ve been watching a few of your videos and noticed you have a special cutter you spin in your pot to cut the curds horizontally. I was going to make one of those with fishing line and a stainless steel frame, but I just kept putting it off. I was in a dollar store one day and saw several stainless steel cooling racks for about CAD$3 each. CHEAP! And they seemed just right to do the cutting. The racks have varying distances between the bars (Manufacturing errors? Intentional? I don’t know and I don’t care — but generally 6 mm, 12 mm and 19 mm.) I have a 36 litre pot and I simply cut the end of the various racks so the cover the full inner diameter. Works like a charm and all I need to do is cut vertically in the curd mass. They are a snap to sterilize, too — just lay them in a cookie sheet. I store them in the large pot.
Just made a Romano today and last week I made a Swiss style tomme cheese. Used the modified cooling racks for both.
Cheers from Vancouver!
Gavin Webber says
Well done Peter, great idea!
Chad Peterson says
Hi Im trying to make ricotta from my Water Buffalo whey I was just wondering if you could help me out. Im struggling with getting the small flakes to rise to the surface. Ive bought tartaric acid to add at heating but Im not sure how much to add? Any info that could help me out Id greatly appreciate.