Little Green Cheese

Cheese making at home with Gavin Webber

LGC062 – Starter Culture Equivalents

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During this episode, I answer a voicemail question from Diana who wanted to know how to tell the difference between the various brands of mesophilic starter culture equivalents.  For instance, is MO30 the same as MA11 or Type III Mesophilic? You may be shocked by the answer!  I also go into depth about the various properties of cultures and what to look for when looking for equivalents.

Listen to the episode below... (00:32:40)
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OTHER QUESTIONS ANSWERED DURING THE EPISODE

  • Dharma asked if there is a specific way to half or double cheese making recipes and have them turn out successfully?
  • Brian would like to know how strict you need to be with temperature control during maturation of cheddar cheese (or any cheese for that matter),
  • Spencer asked if rennet tablets are just as good as liquid rennet.

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 Ted Roberts, thanks for your support Ted.  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.

LGC 037 – 7 Mistakes Everyone Makes With Cheese

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During the show I talk about 7 mistakes everyone makes with cheese, and article in Business Insider Australia which I expanded upon.  I believe that my version is much better.

You can find the orginal article here; http://www.businessinsider.com.au/storing-and-serving-cheese-2015-2

I also promote the Canadian Amateur Cheesemaking Competition coordinated by Ian Treuer from www.muchtodoaboutcheese.com. Here are the details;

Competition in works for amateur cheesemakers

The cheese lovers who organize The Great Canadian Cheese Festival every June are planning to host the first-ever Canadian Amateur Cheesemaking Competition—possibly expanding the contest to include homecheesemakers in the U.S.The mission is to recognize and honour the best in amateur cheesemaking and to provide encouragement and feedback to home cheesemakers.

Would you be interested in entering your cheese for judging? You won’t personally have to be present to participate as you can safely ship cheese in a cooled box. Please indicate your interest by emailing Ian Treuer at competition@cheesefestival.ca. Ian, who blogs about his adventures as a home cheesemaker, is acting as Competition Co-ordinator. Check out Much To Do About Cheese at www.muchtodoaboutcheese.com.

Awards will be presented for best in each cheese division. Judging reports will be issued for each cheese entered.

The first amateur competition will take place this June 6-7 in conjunction with the fifth anniversary Great Canadian Cheese Festival in Picton, Ontario, two hours east of Toronto, three hours north of Syracuse, New York. Festival website: www.cheesefestival.ca.

I also answer voicemail questions about Rennet strength, Mixing Ricotta with curd from another batch, Cream cheese ingredients, Brining Feta without the sloppiness, and Basement humidity.

One of Ian’s many cheese creations.
Don’t forget that you can leave a question via voicemail using this link; https://www.speakpipe.com/Gavin_Webber

Don’t be shy, I love answering your questions, and without them there isn’t a show to record.

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

LGC 034 – Coagulation

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Listen to the episode below... (00:31:20)
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Did you know that there are three types of coagulation in the cheesemaking process?  Well let me enlighten you in the episode that covers the basics of coagulation and tips for getting your curd to set just right.

This weeks news is a cheese making resource that I recently stumbled upon.  ChannelCheese.tv is a television show that airs on TVS44 in Sydney.  Hosted by Alison Brien, the show travels around the world to look at different artisan cheese makers and how they make traditional and not so traditional cheese on a small-scale.  Worth having a look.

I played a part of an episode that featured Justin Teller from Bangalow Cheese Co, Byron Bay NSW, which has since changed names to the Byron Bay Cheese Co.  He made a very interesting and gold medal winning washed rind cheese.

We also have a voicemail from Søren in Denmark whose question was featured in Episode 32.  He has been experimenting with iodised salt in his cheese making.  He has produced some interesting results.  Below are some of the cheeses that he has made with this type of salt.

Other questions were about the differences between Animal and vegetable rennet, Ricotta Salata, Anti-caking agent in salt, and adding moulds from commercial cheese into your own.
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.

A special thanks goes out to all of you who have left the show a review and rating.  I really appreciate your honesty and 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