Little Green Cheese | Cheese Making At Home

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