Little Green Cheese | Cheese Making At Home

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.OTHER QUESTIONS ANSWERED DURING THE EPISODEBernard argued that wouldn’t it be better to apply weight than to use a spring to press the cheeseGreg asked why his Paneer wouldn’t work when using Buttermilk as the basePeter 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 PODCASTDon’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.Support the show! 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 sp

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.OTHER QUESTIONS ANSWERED DURING THE EPISODEDharma 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 the 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 PODCASTDon’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.Support the show! If you would like

During this episode, I answer a question from Lorraine who wants to know if her cheese is safe to eat if it has black mould on it or can she remove it somehow.  She also asks what she can make with 1 litre (1 qt) of cream.OTHER QUESTIONS ANSWERED DURING THE EPISODEKerrie got her hands on some camel’s milk and asks what cheese she can make with it,Glen asks how do I measure the pressing pressure,Gaines would like to know why I don’t use chlorinated tap water when cheese making,Joe asks how to raise the humidity in his cheese fridge,Henri has two cheese moulds, one 110mm and the other 150mm.  Which one should he use with 6 litres of milk,Caitlin wants to make cheese with her kids but wants a result in a couple of hours.  Do I have any suggestions,Mark was keen to understand what happens if you add too much rennet,Byron asks if and why I would use vinegar on my cheese before waxing them.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the sho

During this episode, I answer a question from Jo who gives me three choices that she has with where she has to mature her cheese at her home in the UK.  She also goes on to ask what happens to the lactic bacteria if the temperature is too cold.OTHER QUESTIONS ANSWERED DURING THE EPISODEAmanda lets us know that she has used liquid smoke in a Gouda, and wants to know if you have to use cheese wrap paper when making Camembert,Barbara asks which is the right way to salt Feta?André would like to know if it is preferable to use plastic or wax to mature your cheese these days?Luke wants to know if the surface area of the cheese could contribute to a drier cheese.ASK A QUESTION FOR THE PODCASTDon’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.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese re

During this week's show, I answer questions from Leah Bear about using lactose-free milk in cheese making, issue further information about making lactose free cheese, and discuss why people are lactose intolerant.  Special thanks go to Carol Willman for contributing to this piece.OTHER QUESTIONS ANSWERED DURING THE SHOW WERE;Bob asked about wax temperatures before waxing his cheese,Santiago wants to know why his recent cheeses all have an acidic/ bland flavour,Chuck is not sure when his Jarlsberg is ready and I give a tip about which season not to make this cheese,Bill wants to know why his cheese is crumbly,Dianne asks when to add dried apricot pieces into her White Stilton,John has a plan to add unhomogenised skimmed milk and 38% cream together to make unhomogenised milk for cheese making,Amanda inquires about the best way to smoke cheese.  For further reading on this, check out Smoking Your Cheese, andJohn asked about the best way to defrost sheep milk for making a Pecorino Romano.ASK A QUESTION FOR T

In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures.OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;Tom asks why he has bubbles in his cheese just after pressingBob has issues with his Jarlsberg and collapsing eyes,Fadion has problems with raw milk and curd set, andJohn wants to know if you need to use Calcium Chloride after Low Temp, Long Hold Pasteurisation.ASK A QUESTION FOR THE PODCASTDon’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.Support the show! 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 your cheese making kits and supplies.  We stock a large range of cheese making gear an

In this week's episode, I answer questions from David about his Camembert flattening and ripening issues.OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;Jeff asks how do I get the barrel shape on some of my cheeses,Jesper wants some tips about heating milk and controlling temperature during cheese making,Aaron is intrigued about the difference between Parmesan and Romano cheese,Happy Lee asks what is Rennet and Calcium Chloride and what are they used for in cheese making,Amanda inquires about how to keep lint out of cheesecloth, andJessie says hello from Richmond, Virginia.ASK A QUESTION FOR THE PODCASTDon’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.Support the show! 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 spo

In this week's episode, the main topic is about curds not setting, and I then go on to talk about what type of milk is best for cheese making at home.OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;Jo would like a suggestion as to which quick cheese would be equivalent in flavour to a strong cheddarAmanda asks about using beeswax to coat your cheeseStefan gives me some encouragementTony asks how long does feta last when marinating in oil,Vanessa would like to know which countries do we ship our cheese making products to?ASK A QUESTION FOR THE PODCASTDon’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.Support the show! 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

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.OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;Randy asks how much yield do you get from 10 L of milk when making CheddarCarl 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 PODCASTDon’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.Support the show! 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 Work

This week's show is brought to you by curd nerds just like you from all over the world.The main question about raw Goat's milk and how do you use goat's milk with cow's milk recipes was asked by Sherrie in Australia.OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;Jacquie wants to know if it is a given to use maturation boxes for your cheeseMurat asks how to fix rubbery feta, andZaccary asks where he can find cheese making supplies in Canada.ASK A QUESTION FOR THE PODCASTDon’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.Support the show! 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 your cheese making kits and supplies.  We stock a large range of

This week's episode has many questions from Curd Nerds just like you! Firstly, the question of the week is from John who lives in Denmark.  He asks about the differences between Cheese wax and Paraffin.OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;Sue praises Rachel’s (LGC episode 051)work regarding her house cows.  She shared a little about her own experience with house cows and how they now run courses about how to look after your own cow.  Find out more here; http://www.appinhomestaybb.com.au/Chuck asked what cheese can be made with Flora Danica?Dean shared his unique recipe called Cheddarano!Louise asks if she can remove cheese wax, remove any moulds, then rewax.ASK A QUESTION FOR THE PODCASTDon’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.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheese

During this episode, I talk to Brendan Heffernan, a fellow home cheesemaker who I met on the Curds n Whey Downunder Facebook group.  We have a great chat about how he got started and some of the interesting challenges he faced on his curd nerd journey.  It was a lot of fun and a pleasure to talk to Brendan. You can find Brendan chatting to the rest of us curd nerds on the Curds n Whey Downunder Facebook group!ASK A QUESTION FOR THE PODCASTDon’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.Support the show! 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most

This week, I talk to Rashel Harris from Texas, USA.  She has been cheese-making for over six years using the milk from her own Jersey cow and has made many different kinds of cheese over the years. In fact, it was Rashel's 10 part YouTube series that I used to better understand how to cloth band a cheddar!  How lucky was I when she reached out to me whereby I asked her on the show?  SOME OF OUR FAVOURITE CHEESEMAKING BOOKSThe Art of Natural Cheesemaking by David Asher200 Easy Homemade Cheese Recipes – from Cheddar & Brie to Butter & Yogurt by Debra Amrein-BoyesMastering Artisan Cheesemaking – The Ultimate Guide for Home-Scale and Market Producers by Gianaclis CaldwellKeep Calm & Make Cheese – The Beginners Guide to Cheesemaking at Home by Gavin Webber (just thought I’d slip that one in).WHERE YOU CAN FIND RASHEL HARRIS ONLINEFacebook pageThe Promiseland Farm on YouTubeThe Promiseland Farm BlogASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer

This week's episode is all about finding help for your cheese-making problems. From Facebook to Forums, this episode is a guide on where you can get help.Cheesemaking help resources mentioned in the show;FACEBOOKLearn to make CheeseCurds ‘n’ Whey DownunderFORUMScheeseforum.orgYOUTUBECheeseman.tvWEBSITESLittle Green CheeseCurd NerdArtisan Cheesemaking at HomeMuch to do about CheeseI ALSO ANSWER QUESTIONS FROM;Cheryl about the type of milk I useA thank you from CrecedaHolly has trouble with her HavartiKen says thanksLisa got her hands on some raw cow’s milkLynn wants to know about rennet tablets vs liquid rennetMike says thanks and wants to know about air drying before maturation.ASK A QUESTION FOR THE PODCASTDon’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.Support the show! If you would like to support the podcast and YouTube channel so I can make new and inter

Well, great news.  The cheese-making podcast is back.  I've managed to rearrange my priorities to put the podcast near the top of the pile again! Today's episode is about making cheese with goat's milk and what other techniques you may need to use if using it in lieu of a cheese-making recipe that stipulates cow's milk.I also talk about the different properties of cow, goat, and sheep milk.ASK A QUESTION FOR THE PODCASTDon’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.Support the show! 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most

This episode was taken from a livestream Ask the Cheese Maker show, which was broadcast on YouTube.  Don't forget that you can find all my live shows and video tutorials at youtube.com/GavinWebber.I will be recording one Ask the Cheese Maker session each month and repackaging them for the podcast.  I am also going to record a regular formatted podcast episode on the alternate fortnight, so you will still get at least two episodes a month.ASK A QUESTION FOR THE PODCASTDon’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.Support the show! 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 your cheese making kits and supplies.  We stock a large range of cheese making g

Today I’m going to answer the question that is on everyone’s mind.  Is cheese addictive?  Well it just so happens that it is indeed addictive due to the casomorphins that are formed when we break down the casein in cheese within our stomachs.    Great news for all us curd nerds because now we have an excuse for our addiction!  You can read the full article here.Community announcements this week are from Sally and Ian.Sally asks if anyone knows where she can pick up an electric milk separator here in Australia.  You can contact her on Facebook page if you know the answer.Ian Treuer has started a Kickstarter campaign.  He is trying to move from home cheese maker to buying a cheesemaking business and dairy.  You can check out his campaign page here; https://www.kickstarter.com/projects/542185596/chasing-my-cheesemaking-dream-of-owning-my-own-cre.  Ian tells us all about it via a voicemail.Listener questions this week have a wide variety of topics;Jan-Marie asks how to half a cheese making recipeFrank points out

In today’s episode I talk about the subtle differences between the main acid coagulated cheese that should be a staple in the home cheesemakers repertoire; Paneer, Whey Ricotta, Whole milk Ricotta, and Ricotta Salata.Cheese news is about a Listeria infected cheese recall from Whole Foods, and what the signs of infection are.This week’s questions are:Charlotte from South Africa: Why don’t I use pH measurements in my recipes?Taryn from Australia: What type of starter culture should I use for a Caerphilly?Frieda from NSW, Australia asks: Is pink mould okay on my blue cheese, and how do I get more veins? How do I stop my Camembert from being too moist on the bottom?Colin from New Zealand: Can I put chopped onion into cheese or what is a better alternative?and a Voicemail testimonial from Annie!ASK A QUESTION FOR THE PODCASTDon’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 rep

During the show, I talk about the importance of cutting your curd a consistent size and the effect of cooking the curd has on your final cheese.  It's a follow-up to an email I received from a customer who was having problems when draining their curd.  She was making Feta at the time and wasn't aware of the importance of curd size and stirring to expel some of the whey before draining. Mind you, she did end up with a very nice Ricotta ;-).  Today’s Q&A is about the following topics;Shelly asks about vacuum packing Feta to reduce salt penetrationJudy wants to know how to keep blue cheese from going gooeyScott requests a cheese history podcast episode or two and compares cheese making to beer brewingMark suggests a new video tutorial on Cottage Cheese.ASK A QUESTION FOR THE PODCASTDon’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.Support the show! If you

Waxing cheese is fairly straightforward, but Timothy asks what type of cheese can you wax.  I step through the various cheese that I wax and why, and the process I go about waxing them.  You can check out my method of waxing cheese in this video tutorial.The cheese news is about those naughty cheesemaking criminals in Russia.Today’s Q&A is about the following topics;John asks about vacuum packing equipment for cheesemaking.Emiliano asks if you can use PVC pipe as a cheese hoop.Shirley asks about the difference between waxing and vacuum packing.Sophie wants to know why she can’t get curds to set in Alaska.Mike asks what sized mould am I using in the Farmhouse Cheddar video tutorial.Murray’s has issues with holey cheese ASK A QUESTION FOR THE PODCASTDon’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.Support the show! If you would like to support the podcast and You