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).

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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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.

LGC058 – Starter Culture Substitutes

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In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures.

Listen to the episode below... (00:21:48)
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00:21:48
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OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

  • Tom asks why he has bubbles in his cheese just after pressing
  • Bob has issues with his Jarlsberg and collapsing eyes,
  • Fadion has problems with raw milk and curd set, and
  • John wants to know if you need to use Calcium Chloride after Low Temp, Long Hold Pasteurisation.

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.lgw-email-header

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

Little Green Workshops