LGC063 – Why Pasta Filata Cheese Stretches

Little Green Cheese | Cheese Making at Home

English - April 05, 2017 20:00 - 20 minutes - 13.9 MB - ★★★★★ - 31 ratings
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Previous Episode: LGC062 – Starter Culture Equivalents

Next Episode: LGC064 – Is Home Cheese Making Worth It?

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.

OTHER QUESTIONS ANSWERED DURING THE EPISODE

Bernard argued that wouldn’t it be better to apply weight than to use a spring to press the cheeseGreg asked why his Paneer wouldn’t work when using Buttermilk as the basePeter and Heidi want to know what would happen if they used Thermophilic culture instead of the Mesophilic culture that their recipe stated.

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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!

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