Little Green Cheese | Cheese Making at Home
Cheese making at home with Gavin Webber
info_outline LGC084 - Artisan Cheese goes Online 06/19/2020
LGC084 - Artisan Cheese goes Online Welcome back, curd nerds. Starting again after a long break in between audio episodes. I have also created a YouTube channel for the podcast which you can find at . Anyway, back into the episodes which will be weekly from now onwards. CHEESE NEWS THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Adam asked if you can add Penicillium Candidum to the salt when salting the cheese John wanted to know if it is okay for the curds to have 1/2″ (1.25 cm) of whey on top after coagulation. Miguel would like the link for the that I used in some of my videos. Ruth wanted to know if you can use aluminium wires on a curd cutter and about early blown cheeses. Sandi wants a but doesn’t know how to set it up and how to adjust big batches of milk to smaller wheels, and Soren was interested in adding rum or whiskey to his cheese. ASK A QUESTION FOR THE PODCAST Don’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 . SPONSORED BY… This podcast is sponsored by 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, !
info_outline LGC082 – Ancient Egyptian Cheese Discovered 09/03/2018
LGC082 – Ancient Egyptian Cheese Discovered I knew from my cheese research that cheese making originated in the fertile crescent, however, I didn't know that a sample of cheese from ancient time has been found preserved in a tomb. Not edible of course, but they did find something interesting!
info_outline LGC079 – Champion Cheesemaker Biddy Fraser-Davies Dies 07/24/2018
LGC079 – Champion Cheesemaker Biddy Fraser-Davies Dies It was sad news in this weeks episode for a well-known New Zealand cheesemaker. Champion Cheesemaker Biddy Fraser-Davies passed away last week, but she leaves a lasting legacy for other artisan cheese makers to follow.
info_outline LGC078 – Local Creameries 07/17/2018
LGC078 – Local Creameries Not that far from you is probably an artisan cheesemaker that sells locally made cheeses from local dairy animals and eating local grass. In this episode, I urge you to reach out to them and see if you can strike up a friendship or two. Who knows, you just might learn a thing or two!
info_outline LGC076 – Japan’s cheese makers to get aid amid EU imports 07/03/2018
LGC076 – Japan’s cheese makers to get aid amid EU imports So Japan's cheesemakers are worried about cheap European cheese imports. Their government is helping with the development of native lactic acid bacteria aka starter cultures. I think its a good move on their behalf.
info_outline LGC064 – Is Home Cheese Making Worth It? 04/12/2017
LGC064 – Is Home Cheese Making Worth It? During this episode, I reply to a statement that I often get on my YouTube channel that boils down to; is home cheese making worth it financially and does it contain chemicals and it would be quicker to go to the store and buy it?
info_outline LGC063 – Why Pasta Filata Cheese Stretches 04/05/2017
LGC063 – Why Pasta Filata Cheese Stretches 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.
info_outline LGC062 – Starter Culture Equivalents 03/29/2017
LGC062 – Starter Culture Equivalents 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.
info_outline LGC061 – Black Mould On My Cheese 03/22/2017
LGC061 – Black Mould On My Cheese 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.
info_outline LGC060 – Where Can I Mature My Cheese? 03/15/2017
LGC060 – Where Can I Mature My Cheese? 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.
info_outline LGC059 – Lactose Free Cheese 03/08/2017
LGC059 – Lactose Free Cheese 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.
info_outline LGC056 – Milk Differences and Best Type for Cheese Making 02/15/2017
LGC056 – Milk Differences and Best Type for Cheese Making 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.