A couple of days ago, I received an email from David, my cheese making buddy over in Manitoba, Canada.  He writes;

Hi Gavin

As one of your YouTube students I thought you might like to see the product of my efforts from yesterday.

I always make a double batch – i.e. two pots at the same time, each with 8+ litres of milk. I set the pots one in each side of my double kitchen sink which I fill with hot water from the tap to raise the temperature of the milk, both for the initial temp for adding the starter and then to raise again to cooking temp.

I made 2 presses and two moulds, the moulds being jugs with the top & bottom cut off, and drilled with lots of holes.

Each batch is usually a 50/50 mixture of 3.25% homogenised milk from the store and fresh unpasteurised farm milk, to which I add ¼ tsp of Calcium Chloride.

This time I used a starter called Kazu which contains Lactococcus Lactis, Cremoris, diacetylactis and Bulgaricus, though whether it will make any difference in the flavour time will tell.

With much appreciation for all your tutorials

David Dawson

Great email David, but there is just one thing that I am in the dark about.  What type of cheese is it?

Keep up the great work.  Now if anyone else has had success with any of the recipes that I have posted, I would love to hear about them.  Send them through via the contact page.

Until next time.