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Home > Little Green Cheese | Cheese Making at Home > LGC 003 – Cheese Making Basics
Podcast: Little Green Cheese | Cheese Making at Home
Episode:

LGC 003 – Cheese Making Basics
Category: Arts
Duration: 00:21:55
Publish Date: 2013-05-16 12:43:00
Description: This week, in the absence of an interview, I talk about cheese making basics. I step you through how cheese is formed and what properties within the milk assist it into separated curds and whey. I also talk about cultures, rennet and salt. The News of the week came from this link in the Scotsman.com; http://www.scotsman.com/news/scottish-news/top-stories/harrods-snaps-up-mum-s-home-kits-for-making-cheese-1-2924733. Well done to Ailsa and her future endeavours. The Cheese of the episode is Colby. I describe how this unique washed curd cheese is coloured with Annatto, and how many commercial cheeses are dyed with this food colouring. There are many listener questions which cover topics such as Lactose free soft cheese, a swollen parmesan, sour farmhouse cheddar, and a correction to the quick mozzarella recipe. Keep sending them in, as I love reading them on air. Thanks for to the many listeners for subscribing. It would be a great favour and help raise the profile of the show if you could leave a comment/review and rate the show within the iTunes store. In this way, more home cheese makers will become aware of this free resource. Until next episode curd nerds!
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