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.

Listen to the episode below... (00:22:29)
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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 048 – Ask The Cheese Maker

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Listen to the episode below... (00:41:25)
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This episode was taken from a live Ask the Cheese Maker show, which was broadcast on YouTube.  Don’t forget that you can find all my live shows and video tutorials at youtube.com/GavinWebber.

Cheese making on YouTube

I will be recording one Ask the Cheese Maker session each month and repackaging them for the podcast.  I am also going to record a regular formated podcast episode on the alternate fortnight, so you will still get at least two episodes a month.

As mentioned in the episode, if you live in Australia or New Zealand, we have cheese making kits and supplies available at Little Green Workshops at great prices.

Little Green Workshops cheese making section

Until next time curd nerds; Keep Calm & Make Cheese!

LGC 044 – Waxing Cheese

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Waxing cheese is fairly straight forward, but Timothy asks what type of cheese can you wax.  I step through the various cheese that I wax and why, and the process I go about waxing them.  You can check out my method of waxing cheese in this video tutorial.

The cheese news is about those naughty cheesemaking criminals in Russia.

Today’s Q&A is about the following topics;

  • John asks about vacuum packing equipment for cheesemaking.
  • Emiliano asks if you can use PVC pipe as a cheese hoop.
  • Shirley asks about the difference between waxing and vacuum packing.
  • Sophie wants to know why she can’t get curds to set in Alaska.
  • Mike asks what sized mould am I using in the Farmhouse Cheddar video tutorial.
  • Murray’s has issues with holey cheese (see photo below).
Holey Cheese
What caused this holey cheese?

If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback.

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