Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

LGC063 – Why Pasta Filata Cheese Stretches

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During this episode, I answer a question from St. Rain who wants to know why Pasta Filata cheese stretches?  They are intrigued that I didn’t use citric acid as I did in the quick mozzarella video to get the curd to stretch.

Listen to the episode below... (00:20:12)
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OTHER QUESTIONS ANSWERED DURING THE EPISODE

  • Bernard argued that wouldn’t it be better to apply weight than to use a spring to press cheese
  • Greg asked why his Paneer wouldn’t work when using Buttermilk as the base
  • Peter and Heidi want to know what would happen if they used Thermophilic culture instead of the Mesophilic culture that their recipe stated.

ASK A QUESTION FOR THE PODCAST

Don’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.

PATRON OF THE WEEK

The Patron of the week is Samual Meadows, thanks for your support Sam.  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 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.lgw-email-headerUntil next time Curd Nerds, Keep Calm and Make Cheese!  Volume Two will begin in April 2017 (maybe).

LGC061 – Black Mould On My Cheese

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During this episode, I answer a question from Lorraine who wants to know if her cheese is safe to eat if it has black mould on it or can she remove it somehow.  She also asks what she can make with 1 litre (1 qt) of cream.

Listen to the episode below... (00:34:09)
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Other Questions Answered During The Episode

  • Kerrie got her hands on some camel’s milk and asks what cheese she can make with it,
  • Glen asks how do I measure the pressing pressure,
  • Gaines would like to know why I don’t use chlorinated tap water when cheese making,
  • Joe asks how to raise the humidity in his cheese fridge,
  • Henri has two cheese moulds, one 110mm and the other 150mm.  Which one should he use with 6 litres of milk,
  • Caitlin wants to make cheese with her kids but wants a result in a couple of hours.  Do I have any suggestions,
  • Mark was keen to understand what happens if you add too much rennet,
  • Byron asks if and why I would use vinegar on my cheese before waxing them.

ASK A QUESTION FOR THE PODCAST

Don’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.

Patron of the Week

The Patron of the week is Peter Wilson, thanks for your support Peter.  If you would like to support the 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 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.lgw-email-headerUntil next time Curd Nerds, Keep Calm and Make Cheese!

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LGC 009 – The Best Milk for Cheese Making

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Listen to the episode below... (00:21:21)
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Today I talk all about milk, how it is processed, and its composition.  I also cover off the best milk for cheese making, and what types of milk that you should best milk for cheese makingavoid.

The episode also includes a news item about Bruny Island Cheese Co which you can find at this link; http://www.foodmag.com.au/news/bruny-island-cheese-co-named-business-of-the-year.  You may have seen this company featured on the TV show Gourmet Farmer that screens on SBS here in Australia.

Listener questions range from homemade cheese presses to microfiltered milk and what you do or don’t need to add to it to make good cheese at home.

As always, I am on the lookout for keen interviewees, so please, if you make your own cheese at home and want to share your story, then contact me via email. I would love to hear from you.

Also, if you have any cheese making questions, don’t hesitate to leave me a voicemail which I will answer on the show.

So until next time curd nerds, remember that when you are next elbow deep in curds and way and you are a feeling a bit flustered that you can always recite my mantra. Keep Calm and Make Cheese!

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