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You are here: Home / Podcast / LGC083 – How to Make Cheese After the Apocalypse!

LGC083 – How to Make Cheese After the Apocalypse!

05/03/2019 By Gavin Webber 4 Comments

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.

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  • LGC083 – How to Make Cheese After the Apocalypse!
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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.

“Dear Mr. Webber,

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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If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.

SPONSORED BY…

This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.

Until next time Curd Nerds, Keep Calm and Make Cheese!

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Filed Under: Podcast

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About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Darren M says

    29/11/2019 at 00:05

    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
    Darren M

    Reply
    • Gavin Webber says

      29/11/2019 at 06:41

      Hey Darren, here are a few recipes that I have tried with goats milk.
      Bloomy Goat Blue; https://youtu.be/_FV0f59xWUU
      Chevre; https://youtu.be/wULlMihNXIE
      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.

      Regards,
      Gavin

      Reply
  2. Shayne Larkins says

    26/03/2019 at 03:17

    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?

    Reply
    • Gavin Webber says

      26/03/2019 at 09:16

      You can halve the recipe and make a smaller batch of curds. It’s just like halving a cake recipe.

      Reply

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