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).

Quick Mozzarella Video Tutorial

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I have had so much feedback about my quick mozzarella video tutorial, that I decided to remaster it, and added a voiceover track.

The video was way too dark, and there was scant information about what to do if things go wrong.  So I fixed it all up, and changed the recipe slightly.

Over time, I found that because of inconsistent milk quality, the curd would often be sloppy and not set correctly.  To fix this issue, I had to increase the rennet dose to ensure a firm curd set.  Instead of adding a quarter of a teaspoon or quarter rennet tablet, I now add a half a teaspoon or half a tablet.

Since making this slight variation, I have had continuous success when making this cheese.

So, without further ado, here is the remastered Quick Mozzarella video tutorial.

Now if you wondering about the branding change, it is because I am trying to increase visibility of our online shop where we sell our cheese making kits here in Australia.

Mozzarella & Ricotta Kit

If you are interested, then pop on over to the cheese making section of our shop using the link below.

Little Green Workshops

www.littlegreenworkshops.com.au/shop/

 

LGC 033 – Mozzarella Feedback

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Listen to the episode below... (00:31:11)
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This week I have a special guest, my daughter Amy who talks about her experience during my very first Mozzarella workshop many years ago.

I also answer questions about waxing, humidity, moulds, aging of camembert, and leaf wrapped cheese.

Also a call out to Ian Treuer who’s cheese making blog “Much to do About Cheese” is quickly becoming a knowledge base for the home cheese maker.

I also announce that the second edition of Keep Calm and Make Cheese has been published and it now available at my eBookstore.  It contains four new recipes and three additional video tutorials for you to enjoy.

As promised, here is a photo of Allen’s Camembert.  They look pretty good to me!

Also, don’t forget that if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and an honest review.  Once you have clicked on the link, then click the “view on iTunes” button and leave a review.

This helps raise the podcast in the iTunes charts, which ranks against the likes of world-famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few.  Any help would be fantastic if you have the time.

If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes or Stitcher Radio.

So, until next time curd nerds, remember to Keep Calm and Make Cheese!

Little Green Workshops