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LGC055 – Brining Time and Raw Milk Issues

09/02/2017 By Gavin Webber 1 Comment

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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  • LGC055 – Brining Time and Raw Milk Issues
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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!

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Filed Under: Podcast Tagged With: Brine, Cream Cheese, Podcast, Whey Ricotta

How to make Ricotta Salata

26/09/2016 By Gavin Webber 1 Comment

Ricotta Salata is a great way to use up leftover whey.  Simply make the Ricotta using your favourite recipe, then salt and press, turning a few times and adding some extra salt along the way.

Deliciously firm and creamy at 14 days or hard and able to be grated at 90 days.

Ricotta Salata

Ingredients

  • Whey Ricotta or Whole Milk Ricotta about 500 grams / 1 lbs.
  • Cheese Salt

Equipment

  • 800 gm Cheese Basket
  • Loose weave cheese cloth
  • Cheese Press
  • Drying mat
  • Wooden Boards

Method

  1. If you haven’t already, add 1 Tablespoon of cheese salt to the Ricotta and mix thoroughly.
  2. Scoop Ricotta into a cheese cloth lined cheese basket.  Press at 5 kg / 11 lbs for 30 minutes.
  3. Remove from basket, rub over the surface with 1 teaspoon of cheese salt, then turn and rewrap.  Press at 10 kg / 22 lbs for 6 hours.
  4. Remove from basket again, rub over the surface with 1 teaspoon of cheese salt, then turn and rewrap.  Press at 10 kg / 22 lbs for 12 hours.
  5. Take the cheese out of press, unwrap and air dry for 2 to 3 days until touch dry.
  6. Mature at 13C/55F at 80% humidity for 14 to 90 days.  It’s delicious fresh after 14 days, or the longer you mature this cheese, the harder it becomes and is ideal for grating.

Ricotta Salata

You can pick up cheese making supplies and equipment for Ricotta Salata over in our store; Little Green Workshops.  I recommend the Mozzarella and Ricotta Kit, which is perfect for making this cheese.

Little Green Workshops

 

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Filed Under: Recipes, Video Tutorial Tagged With: Ricotta, Ricotta Salata, Whey Ricotta

LGC 013 – Interview with Nigel Laubsch

03/10/2013 By Gavin Webber 2 Comments

Listen to the episode below... (00:27:16)
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  • LGC 013 – Interview with Nigel Laubsch
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Hey curd nerds, ready for another great episode?  Our guest this week is Nigel Laubsch from Perth in Western Australia. Nigel makes his own cheese at home, and also talks us through his process of making Chorizo sausage!

Listener questions include information about the types of whey that you can make whey ricotta with, determining starter culture types from different suppliers, and selling or bartering with goats milk.

Don’t forget that if you have any questions or comments, you can leave me a voicemail using the tab on the right-hand side of the blog. Also, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show.

Also, if you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes.

Nigel Laubsch
Nigel (left) with his friend Ziggy making cheese

 

Thanks for listening curd nerds, and chat soon!

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Filed Under: Podcast Tagged With: Podcast, Starter Cultures, Whey Ricotta

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Podcast Reviews

  • So funny!!!!
    June 15, 2020 by purple quaqamale from United States

    Little green cheese is so funny

  • Great podcasts
    June 14, 2020 by Chrissy Curd Nurd from Australia

    I’ve just started cheese making at home,Gavin ‘s podcasts are so informative. I also watch his you tube tutorials. Thanks for your great work!!

  • An excellent guide to artisan cheese!
    January 14, 2020 by N.K.13 from Australia

    I recently became aware of Gavin’s lovely YouTube channel and podcast and it’s been incredible. His competence and comprehensive explanations leave you craving more. Much like a good cheese! Cheers Gavin!

  • Perfect for Cheesemakers of all levels!
    December 3, 2018 by Viki Leeasa from Thailand

    I love that this podcast does not just have helpful tips and tricks on cheese making, but also stories and news from the cheese world, as well as nice little anecdotes from the host. A big fan from Thailand!

  • If you think you want to make cheese, listen to this!
    November 30, 2018 by paulsaw from United States

    Gavin Webber’s Little Green Cheese is By Far the best podcast I have ever heard! A truly informative and quality production!

  • Great program
    October 9, 2018 by p37dg9q14 from United States

    Very informative and enjoyable podcast. I started at episode 1 and currently listening to 25. I’ll be giving cheesemaking a go in the next week. Mike J from Oceanside CA

  • Great podcast
    September 13, 2018 by nicole_elias from Australia

    I have a long commute to and from work and have worked my way through the back catalogue of these podcasts. Enjoyed every one of them and hope for many more to come. Thanks Gavin! Keep up the great work. Cheers, Nicole

  • Excellent!
    September 3, 2018 by emeldridge from United States

    Looking to take up cheesemaking sometime soon and this channel has provided all the information necessary to get started!

  • Great Resource!
    August 28, 2018 by olivestones from United States

    I have been learning to make cheese for the past year. Gavin's podcast and video series has been a tremendous resource for me. His love for the cheese-making craft is evident in the amount of research he will perform in order to answer a listener's cheese question. All thumbs up for the amount of time and energy he puts into his quality podcast! ...And he cracks me up with his attempts at pronunciation!

  • Outstanding Info on Cheesemaking!
    August 4, 2018 by Sablwolf from United States

    If you are interested in anything to do with cheese, this is the podcast for you. Host Gavin Webber takes you through an aspect of cheese making, interviews with other people who are doing it, a current cheese-related news segment, and answers questions listeners have submitted in each episode. I've been quite amazed at his depth of knowledge, and he's provided answers to several problems I've encountered as well. Top rate!

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