LGC056 – Milk Differences and Best Type for Cheese Making

Little Green Cheese | Cheese Making at Home

English - February 15, 2017 20:00 - 23 minutes - 16 MB - ★★★★★ - 31 ratings
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Previous Episode: LGC055 – Brining Time and Raw Milk Issues

Next Episode: LGC057 – Flat Camembert and How To Fix It

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 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 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!

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