Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

LGC 025 – Pasteurization

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Something I haven’t talked about on the podcast before has been pasteurization of milk, so this week I broach this subject in depth.

I step through the main reasons for pasteurization, how to pasteurize milk at home using the home pasteurization method, and the three main commercial methods for heat treating milk for consumption.

If you want to learn about ultra-pasteurization and ultra heat treatment and these treatments effect upon milk for home cheesemaking, then this episode is for you.

Other links mentioned during the show;

I also mentioned that I was going to post Michael’s stilton cheese photos.  It looks delicious!  Well done.

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

Stilton Testimonial

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If anyone is wondering if the recipes that I post actually get results if you follow them, then this post is for you.  It’s a bit of a Stilton testimonial!

The other day I received two delightful emails from one of my readers, Chris who writes about a Stilton cheese that was made following my recipe and video tutorial.

Here is Chris’ first email;

Hello Gavin

The attached photos are of my first attempt at “Stilton”, the result was superb, I took some to a dinner down in Tasmania, the host served two ‘blues’ after dinner, my “Stilton” and a top King Island, initially some guests were reluctant to try the home-made  but at the end of the night the only cheese left was half the King Island ! I like it so much #2 is in the cave, #3 will be made this week-end.

I recently bought a cheese trier from www.thecheesemaker.com delivered in 11 days and half the price charged locally.

I have watched all your videos, they have been most helpful, so far I have made Parmesan, Camembert,  Cheddar (farmhouse and normal), Wensleydale,  Stilton and Ricotta, not one failure. The cheese cave is a full size ‘fridge fitted with a $50 external thermostat from Jaycar.

Chris’ Stilton.  Looks delicious!

 

Here is the second email

I had read a couple of books on cheese making before I discovered your site, the videos were really helpful, if a picture is worth a thousand words a video must be billions !My cave really works well, I have it set for a temp. range of 12-14°C at the moment, even though it is in a shed, when the shade temp here was 45.5°C it held at 13.5°C.  I am afraid my last email said I bought the external thermostat from Jaycar, my mistake, I bought it from mashmaster, see http://www.mashmaster.com.au/p/365439/fridgemate-mkii-digital-temperature-controller-kit.html
My blue cheeses all age at the above temp, I like a strong cheese, so 4 months is right for the Stilton, I tried the one in the cave last week at 3 months it is still a bit mild. One thing with making Stilton, I drain in a cheese cloth but don’t line the mould with cloth, the cheese comes out much smoother and is easier to dress before aging.

Cheers

Chris

The Stilton enjoyed with a nice glass of red wine.

Here is my reply;

Hi Chris,

Great result. I often wonder if people can replicate my results by watching my video tutorials, and you have just confirmed that you can!

That is great news about your Stilton. I really need to get my cheese cave sorted out. I am thinking of converting an old bar fridge with a similar external thermometer.

Kind regards,

Gavin

Thanks for the big vote of confidence Chris.  It makes producing this cheese blog all the more worthwhile when I receive a testimonial like that! I love that you have tried to make so many different types of cheese, all from watching my video tutorials.

I didn’t really know how much the videos helped, so now I do!

Stilton Video Tutorial

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I love this cheese, so I wanted to share my Stilton video tutorial with you.

As I mentioned in the previous post Stilton, a type of blue cheese that hails from England,  just has it all.  So creamy, and smooth with that unbelievable blue vein flavour.

Stilton video tutorial

This is the fourth time I have make this cheese, and it just gets better and better as I learn how to make it.  I am now confident with my method that I am able to share it with you all.

Please enjoy my Stilton video tutorial on how to make Stilton cheese.


A good blue cheese, a nice red wine and great friends is all anyone could ask for!

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