Back behind the microphone for another season of podcast episodes, I am looking forward to bringing you some excellent interviews. This one is no exception.
Today I caught up with Ritic (that’s his pen name) and we talked at length about how to make cheese after an Apocalypse scenario.
Here is how he pitched the interview to me.
I’ve been a big fan of your youtube channel for a long time now, and I’ve always found you a great source of information and entertainment. You’re a youtube channel that I can listen to before bed, relaxing me enough to sleep while also keeping me interested enough that I don’t lose consciousness.
I write to you today because I’m an author and I’m doing research for a story. I was hoping that you could help me with some details.
The story is a post-apocalyptic one, about a group of individuals trying to build a society. At one point, they will be gaining a few cows as part of a trade with other survivors in exchange for medical supplies. However, they will be getting more milk than their small community can drink or make into butter, and will be faced with the problem of what to do with it. Naturally, my first thought was cheese. And so I thought of you.
I was curious about your opinions on what kind of cheese a group could make to preserve their milk, given minimal resources. I was also curious about what things could go wrong for a group of people who have to use a campfire and rudimentary equipment when making whatever cheese(s) you suggest. These people aren’t perfect, and even if one of them knows the basics of making cheese, it will be their first attempts. Further, their knowledge comes from information that they read once before the apocalypse; they’ve never actually made it themselves before now. I don’t like writing perfect people, and I find that people who make mistakes and have to struggle through them are far more interesting than people who get it right every time.
Any and all information that you might be able to give me would be greatly appreciated. Thank you for your time.
Sincerely, Ritic (my pen name) “
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Until next time Curd Nerds, Keep Calm and Make Cheese!
Darren M says
Hi, I’m a fan of your YouTube channel. The Question I have is how come you don’t mention using Goats Milk for Cheeses?
I’m looking at having a small goat farm with the Nigerian Dwarf goats (said to have a great tasting milk) with 4.7% Milk/Fat
I hope to see more Goat Milk Cheese in the future – thank you
Gavin Webber says
Hey Darren, here are a few recipes that I have tried with goats milk.
Bloomy Goat Blue; https://youtu.be/_FV0f59xWUU
Goat Feta; https://youtu.be/w5LpCi6H5Lg
Traditional Feta; https://youtu.be/P4wK2Du-x3E
I plan on making more goat’s milk cheeses once I can get a steady supply of milk.
Shayne Larkins says
Hello Sir, I have a question, What do you do if you make more curd than you have presses for?, I purchased a press but it turned out to be taller and a lot smaller around than the ones you use, If I can’t fit all the curd in the press at once is there anything I can do with the rest of the curd?
Gavin Webber says
You can halve the recipe and make a smaller batch of curds. It’s just like halving a cake recipe.