Little Green Cheese

Cheese making at home with Gavin Webber

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!

How to make Ricotta Salata

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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

Equipment

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

 

LGC 013 – Interview with Nigel Laubsch

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Listen to the episode below... (00:27:16)
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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!

Little Green Workshops