Apologies for the hiatus. I know it has been two weeks since that last episode, but it has been so hot here in Australia with daytime temperatures of 35° – 45°C. It is certainly not the weather to be making cheese. Even my cheese cave has called it quits!
Anyway, this weeks episode focuses on making and maintaining your brine, which is an essential step in making some hard cheeses. I have even seen brine used to salt Camembert.
So pop on over to www.littlegreencheese.com for more details and to listen to this episode.
Liz Sharkey says
Just retired this week and have spent probably too much time on the net but I somehow stumbled onto your Utube cheese making tutorials and they are fantastic bit late to try tonight but first thing in the morning I’ll be giving the Mozzarella a go. you make it look so simple. thank you.
Gavin Webber says
Hi Liz, thanks for your comment. Have fun making Mozzarella. It is a really simple cheese to make. Just remember to use half a rennet tablet if using lipase in the milk. The extra rennet helps to firm up the curd.