Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

LGC055 – Brining Time and Raw Milk Issues

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This week’s show is full of questions from you the listener!

The main questions this week are about Brining times for Parmesan and Cheddar yield from 10 litres (2.6 gals) of milk.

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OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

  • Randy asks how much yield do you get from 10 L of milk when making Cheddar
  • Carl asks if 12 hours is enough brining time for my Parmesan recipe?
  • Amanda asks many questions 😉 mainly about raw cow’s milk.
  • Rob asks if you can use an Aluminium post when making cheese.
  • Heidi wants to ask how to rescue a failed Butterkase (butter cheese).

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.

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

LGC 007 – Starter Cultures

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This episode is all about starter cultures.  There are two main types, Mesophilic and Thermophilic.  But did you know that there are many different properties to these cultures. I attempt to explain these properties during the show.

Starter Cultures
For more information you can check more information at http://www.artisancheesemakingathome.com/pdfs/cultures.pdf

The cheese news for this episode is titled Cheese business saves dairy.  Kudos to Julian and Dianne Benson for saving their dairy farm during hard times and producing cheese with some of their milk.  You can read all about it at http://www.stockandland.com.au/news/agriculture/livestock/cattle-dairy/cheese-business-saves-dairy/2663753.aspx

Cheese of the episode is Cream Cheese.  You can find the YouTube video tutorial at this link: http://youtu.be/JW3NXgA2HYw.

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Listener questions were about what is the process of drying after pressing but before waxing, where do I buy my cheese making supplies from, and what to do with oil after marinating feta.

Until next time curd nerds, Keep Calm and Make Cheese.

Making Cream Cheese Video Tutorial

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Hey fellow turophiles!  I have just published my Cream Cheese video tutorial.  It was great fun and the final cheese was amazing!

cream cheese video tutorial
Cream cheese rolled in herbs

It is so simple, and uses the recipe that I documented at this post titled “Cream Cheese“.  You can also find the recipe in my eBook.

Anyway, here is the Cream Cheese video tutorial.

Hope you like it.  If you have any questions, please leave a comment below.

Enjoy!

Little Green Workshops