LGC 028 – Salts Function in Cheese Making
Little Green Cheese | Cheese Making at Home
English - July 21, 2014 01:59 - 33 minutes - 15.3 MB - ★★★★★ - 31 ratingsFood Arts Leisure Hobbies cheese cheesemaking cheese-making gavin webber Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Salts function in cheese making is this weeks topic. I also talk about types of salt and what is the best to use in cheese making at home.
This week’s news feature is from ABC Radio National titled “The push to use raw milk in cheese production”. It is an audio clip that features Will Studd of Cheese Slices fame talking about the benefits of raw milk cheese.
The rest of the clip can be found here; http://www.abc.net.au/radionational/programs/bushtelegraph/raw-milk-cheese/5601944
Listener questions featured during this show were about when to add calcium chloride to your milk, Penicillium Roqueforti cross contamination, how to mature your Colby and stop blue cheese from going runny, and can you use goat milk with the recipes in Keep Calm & Make Cheese eBook.
I also apologise to Trausti who I called a woman in Episode 26. He is all that is man, and took it all in good humour (thankfully!) How embarrassed did I feel when I received his email the day after the episode was released. Podcasting is such fun
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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!