Little Green Cheese | Cheese Making at Home

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…

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 MO3…

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…

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 la…

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 lacto…

In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures.

OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

• Tom asks why he has …

In this week's episode, I answer questions from David about his Camembert flattening and ripening issues.

OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

• Jeff asks how do I get the barrel shape on some o…

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 w…

This week's show is full of questions from you the listener!The main questions this week are about Brining times for Parmesan and Cheddar yield from 10 litres (2.6 gals) of milk.

OTHER QUESTIONS ANSWE…

This week's show is brought to you by curd nerds just like you from all over the world.The main question about raw Goat's milk and how do you use goat's milk with cow's milk recipes was asked by Sher…

This week's episode has many questions from Curd Nerds just like you! Firstly, the question of the week is from John who lives in Denmark.  He asks about the differences between Cheese wax and Paraff…

During this episode, I talk to Brendan Heffernan, a fellow home cheesemaker who I met on the Curds n Whey Downunder Facebook group.  We have a great chat about how he got started and some of the inte…

This week, I talk to Rashel Harris from Texas, USA.  She has been cheese-making for over six years using the milk from her own Jersey cow and has made many different kinds of cheese over the years. I…

This week's episode is all about finding help for your cheese-making problems. From Facebook to Forums, this episode is a guide on where you can get help.

Cheesemaking help resources mentioned in the …

Well, great news.  The cheese-making podcast is back.  I've managed to rearrange my priorities to put the podcast near the top of the pile again! Today's episode is about making cheese with goat's mi…

This episode was taken from a livestream Ask the Cheese Maker show, which was broadcast on YouTube.  Don't forget that you can find all my live shows and video tutorials at youtube.com/GavinWebber.

I …

Today I’m going to answer the question that is on everyone’s mind.  Is cheese addictive?  Well it just so happens that it is indeed addictive due to the casomorphins that are formed when we break dow…

In today’s episode I talk about the subtle differences between the main acid coagulated cheese that should be a staple in the home cheesemakers repertoire; Paneer, Whey Ricotta, Whole milk Ricotta, a…

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 custom…

Waxing cheese is fairly straightforward, but Timothy asks what type of cheese can you wax.  I step through the various cheese that I wax and why, and the process I go about waxing them.  You can chec…