Little Green Cheese | Cheese Making At Home

A bit of a deviation from the normal format.  I took the opportunity to capture a bit of history and interviewed my father, John Webber.  It is about life on a dairy farm 1970s.He used to run a dairy farm in the 1970s, so I thought it would be great to ask him a few questions about dairy operations and how he processed the raw milk.Join me in listening to his insight into running a small dairy with about 150 head of milking cows.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 t

A cracker of a show this week.  I talk about the recent event where mozzarella hits mainstream TV in the show My Kitchen Rules, which has big ratings here in Australia.I then go on to talk about how I make mozzarella, which is a bit easier than the method featured on telly.We have listener questions via SpeakPipe from three keen listeners about UHT milk, thermostat settings, and how much culture to add to the milk at the start.We also have heaps of email questions which I manage to get through as well.  Questions such as the timer I use, what should mature Emmental smell like, and can you use fresh milk straight from the cow.A great show, so sit back with your cheese and crackers and enjoy this episode of the Little Green Cheese podcast!Links from the show;Mozzarella video tutorialThermostat on eBayCheese making course detailsASK 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,

This weeks episode focuses on making and maintaining your brine, which is an essential step in making some hard cheeses.  I have even seen brine used to salt Camembert.The good news is that you do not have to throw away your brine each time you make cheese.  You can simply clean it and rebuild the brine before you use it again.Just note that the table above is at standard conditions of 15.6°C/60°F and only goes up to 26% as then fully saturated.  Any additional salt will not dissolve.Listener questions this week were about;How to taste a Stilton without a cheese trier,Can you use an aluminium pot to make cheese, andA testimonial about my Parmesan recipe.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 rela

This episode is all about maturing your cheese.  How to do it, what to mature it in, when to wax and when to vacuum pack, and how to keep the humidity high.Also just a minor correction.  When I mention external thermometer, I really meant to say thermostat.The news is from the New York times and is about a lovely train trip in the Swiss Alps.  Here is the link; http://intransit.blogs.nytimes.com/2014/01/07/making-tracks-for-cheese/The listener questions cover acquiring basic ingredients, making cheese in the tropics, the results of an over cooked curd, how to age a Stilton, how to dilute Calcium Chloride crystals, and how to stir your curds without cutting them too small.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 chees

Starting the year off with a bang by listing my three cheese making goals for 2014.The goals are as follows;Perfect at least two mould ripened cheeses in 2014Teach a new cheesemaking course other than Ricotta/MozzarellaMake bigger wheels of cheeseCheese making news this episode is about “Chinese start saying Cheese!”, sourced from the Sydney Morning Herald: http://www.smh.com.au/business/chinese-starting-to-say-cheese-20130329-2gz3q.htmlListener questions range from pressing with a spring vs raw weight, sticking to time frames within recipes, Parmesan available in my hard cheese making kits, and is the curd cutter that appears in my video tutorials available for sale.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 a

Today I had the pleasure of talking to an experienced home cheesemaker, Ian Treuer.  He lives in Edmonton, Alberta Canada.Ian has a successful cheesemaking blog called Much To Do About Cheese, and it what I really like about it is that he documents not only his excellent successes, but he also shows everyone what can and does go wrong.  Just brilliant.During the podcast we mentioned a few links that I said I would list in the show notes;Ian’s Little Squirrel cheese,The link to the “Introduction to Artisan Cheesemaking” course that he is running in March 2014,and the link to Gürkan Yeniçeri’s Camembert method and recipe.  You may remember Gürkan when he was a guest on Episode #4 of the podcast.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

During this episode, we learn about air drying and turning cheese after it has been pressed or brined.These important processes can make or break your cheese, and I find that most cheese books pay scant attention to the topic. I bust all misconceptions and help you to prepare your cheese for ageing.The news comes from Geekquinox; http://ca.news.yahoo.com/blogs/geekquinox/scientists-cheese-arm-pit-sweat-toe-jam-184306621.html, and is totally disgusting!  Another news item is the novel way they are planning to de-ice roads in Milwaukee, USA.Listener questions range from making your own vegetable rennet to heating milk too high during ripening.I mention another home cheesemakers blog, Much To Do About Cheese, run by my Canadian cheese friend, Ian Treuer, specifically his post about making his own vegetable rennet; http://muchtodoaboutcheese.com/2013/12/05/there-was-a-snow-storm-i-was-bored-lets-make-rennet/ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and fe

During this episode, I describe fifteen uses for whey that you may be wondering what to do with after cheese making. One of the uses I mentioned was to make whey ricotta; http://youtu.be/1fdYZ8T45JEThe cheese of the episode is Halloumi, which I have created a video tutorial and recipe for; https://www.littlegreencheese.com/2013/10/how-to-make-halloumi.htmlCheese news is about making biogas from waste whey by GreenWhey Energy Co in Wisconsin USA. A brilliant form of renewable energy which really appeals to my green side. http://www.wxow.com/story/24008913/2013/11/19/wastewater-not-wasted-generating-electricity-from-cheese-makingListener questions this episode cover;cheese press pressure https://www.littlegreencheese.com/2013/06/pressing-cheese-at-home.htmlyellow mould on Camembert,Oily residue on Swiss cheeses, andhow to make a blue Camembert http://homecheesemaker.wordpress.com/2013/10/11/making-camembert-at-home/.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will an

This episode is all about my favourite soft cheese, and how simple they are to make.I step through the process of making your first few soft kinds of cheese, and what type of milk you should use. Remember that I have many free soft cheese recipes right here on the Little Green Cheese blog, as well as more comprehensive descriptions and methodologies within my eBook, “Keep Calm and Make Cheese“.Cheese news is about Stilton and some naming issues (http://www.dailymail.co.uk/news/article-2472681/Village-Stilton-BANNED-making-cheese-bears-officials-refuse-bend-EU-rules.html), and I tell a short tale about my brush with the cheese police.There are also many great listener voicemail and email questions to which I give some solutions. Questions about curd size, dry Camembert, halving recipes, to name a few.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 i

Our guest this episode is Mark Brown from Purple Pear Farm at Maitland, NSW Australia. He makes cheese on their organic 14-acre farm to feed the WWOOFers (Willing Workers on Organic Farms) who regularly visit and work on the property.We chatted about where he sources his milk, what cheeses he makes each week, and what he does with it. He also goes on to talk about his successes and challenges regarding home cheese making over the years.More information about Mark and his wife Kate and all the services available at the farm can be found at www.purplepearfarm.com.au.Kate also writes a great blog which can be found at http://purplepearorganics.blogspot.com.au/.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

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.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

My guest on the show this week is Debra Allard from Burringbar, New South Wales. She is a keen cheese maker, once started a cheese making business, but now teaches cheesemaking classes in her area.You can find Debra and all her cheesy exploits on her Facebook page “Cheeses Loves You“.  Don’t forget to “Like” the page whilst you are there!https://www.facebook.com/CheeseMakingClassesIt was a wonderful conversation, and I hope to have Debra back on the show in the near future.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

Our guest this episode is Sue Roberts from Flowerdale in Northwest Tasmania.Sue has made over 20 different cheeses at home, and writes at http://thepreservingpatch.blogspot.com.au.  It is a great blog and Sue has so much to share about her cheese and massive vegetable garden.We also have lots of listener questions and comments during the show including a follow up from Jean Michele in Nice who gives us the lowdown about the cheese he made with micro-filtered milk!A great show which I know you will enjoy.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

A great interview with a passionate home cheesemaker who lives in NSW, Australia.  Carole Castles has made over 150 kinds of cheese from the milk produced by her two very own Jersey Cows.We have a great chat about how she began her cheese obsession and the methods she uses to make some of her favourite cheese.  We also touch on how she gets the best milk from her two girls and what she does with the excess if there is just too much.It was a lovely conversation that probably could have gone on for a lot longer.  Thanks for your time Carole.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 wher

Today I talk all about milk, how it is processed, and its composition.  I also cover off the best milk for cheese making, and what types of milk that you should avoid.The episode also includes a news item about Bruny Island Cheese Co which you can find at this link; http://www.foodmag.com.au/news/bruny-island-cheese-co-named-business-of-the-year.  You may have seen this company featured on the TV show Gourmet Farmer that screens on SBS here in Australia.Listener questions range from homemade cheese presses to microfiltered milk and what you do or don’t need to add to it to make good cheese at home.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

My guest this week is Sharon Bailey from South Australia. She is up to her 39th cheese made right in her very own kitchen, so we catch up and have a great chat about all things cheese!The listener questions are about PVA coatings, cutting cheese before maturity, and the difference between full cream and non-homogenised 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 countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!S

 This episode is all about starter cultures.  There are two main types, Mesophilic and Thermophilic.  But did you know that there are many different properties to these cultures? I attempt to explain these properties during the show.For more information, you can check more information at http://www.artisancheesemakingathome.com/pdfs/cultures.pdfThe cheese news for this episode is titled Cheese business saves dairy.  Kudos to Julian and Dianne Benson for saving their dairy farm during hard times and producing cheese with some of their milk.  You can read all about it at http://www.stockandland.com.au/news/agriculture/livestock/cattle-dairy/cheese-business-saves-dairy/2663753.aspxThe cheese of the episode is Cream Cheese.  You can find the YouTube video tutorial at this link: http://youtu.be/JW3NXgA2HYw.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

In this episode of the podcast, I give 10 tips for successful cheese making at home.The news feature this week can be found at The Globe and Mail http://tinyurl.com/ktn7mut.  It features Adam Blanchard who is Newfoundlands only Artisan cheesemaker.  A man after my own heart.This week’s listener questions include ageing temperatures, liquid under cheese wax, and making a mild blue cheese by introducing a little bit of commercial cheese into your 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

This week’s episode includes a great interview with my friend David Dawson who lives in Manitoba, Canada. We had a great chat about cheesemaking in general, including his many wonderful kinds of cheese and where he stores them.During the interview, David mentioned that he got the confidence to make cheese after watching my cheese making tutorials on YouTube. You can find them all here; http://www.youtube.com/user/greeningofgavinThe news feature is about a raid on Moo View Dairy Farm in South Australia who are running a herd-share operation for their customers. Listener questions include Camembert ripening and cultures, and how to store cheese after it is mature.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 che

A great show this week. I interview Gürkan Yeniçeri who has a cheese and deli blog: artizanpeynirci.blogspot.com. His blog is in Turkish, so you may need to use Google Translate.You can also find Gürkan on his Facebook page https://www.facebook.com/HomeCheeseMakers?ref=mfThe news segment is from The Sun newspaper published in the UK. http://www.thesun.co.uk/sol/homepage/news/4939592/Police-stop-gran-making-Double-Gloucester-for-cheese-rolling-event.htmlThe cheese of the episode is Emmentaler.  I made a wheel last Sunday, and it is aging in the cheese fridge.  In fact, I am making another cheese making video tutorial about this recipe, so it should be up on YouTube in a week or two.Listener questions are about pressing curds that do not knit together, and a Frenchman learning to make Camembert!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