Podcasts about Rennet

Today we talk about how to make cheese around three kinds of cheese that are wonderful to eat and from which to learn how to make cheese. Featured Event: Self Reliance Bootcamp, October 4 Sponsor 1: EMP Shield, Coupon Code LFTN Sponsor 2: DiscountMylarBags.com   Livestream Schedule (All Central Time) Tuesday Live with Blake Rymer, TN Mountain Farm, 12:30PM Tuesday Night with Angry Prepper, 8pm Friday Homestead Happenings with The Tactical Redneck, 9:30am   Tales from the Prepper Pantry Sad Canning Season So Far Home for a bit so doing “oldest first” from the freezers Fresh Cucumber Salad Recipe All the DILL from DAWN   Frugality Tip from Nicole Using a camper for lodging   Operation Independence Hip Campers coming this week!   Main topic of the Show: Three Soft Cheese To Get You Started   Why Cheese? Why Homemade? A Brief History of Cheese (Visual Aid) How to get started - path of least resistance Milk, Culture, Acid, Calcium Chloride (1/4 teaspoon of powdered calcium chloride to 1/4 cup of water), Rennet, Cheese Cloth, Strainer, Instant read thermometer, measuring cups, pots, strainer   Homemade Ricotta: ½ gallon mils, heated to 180-190. Add 2 tablespoons lemon juice and stir. Let cool. Strain and salt to taste Farmer's Cheese: Cream Cheese: ½ gallon mil heated to 180-190. Add ¼ cup vinegar and stir. Let cool. Strain. Mix in salt and herbs to taste Cream cheese upgrade: Vitamix Chevre: 1 gallon milk. Mesophilic culture, CaChl, rennet. Heat mild to 80-90. Stir in caChl, culture, then rennet. Let sit at 80 for 12 hours. Ish. Strain til the right consistency. Add 1tsp salt and mix in any herbs.   Storing soft cheeses   Sum it Up   Make it a great week!   Song:   GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.    Community Follow me on Nostr: npub1u2vu695j5wfnxsxpwpth2jnzwxx5fat7vc63eth07dez9arnrezsdeafsv Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

This episode features an interview with Dr. Paul Rennert, co-founder, CEO and CSO of Aleta Biotherapeutics, an immuno-oncology company focused on multi-antigen targeting solutions designed to enhance the action of CAR T cell therapies in B cell lymphoma, B cell leukemia and multiple myeloma, as well as non-B cell cancers such as acute myeloid leukemia (AML) and solid tumors such as breast cancer, gastric cancer and pediatric brain tumors.Dr. Rennert spoke to Xtalks about CAR T cell engagers that Aleta is developing for both B-cell and non-B cell cancers. The company was recently granted clinical trial authorization from the UK Medicines and Healthcare products Regulatory Agency (MHRA) for its investigational biologic CAR T-Cell engager ALETA-001. It will be evaluated in a Phase 1/2 clinical trial for the treatment of patients with B-cell malignancies who are relapsed/refractory to CD19 CAR T-cell therapy.  Dr. Paul Rennert is a noted research scientist and biotechnology executive with extensive strategic and leadership experience. After launching successful new biotech companies from 2012 to 2016, he co-founded Aleta Biotherapeutics. Dr. Rennet's ability to work broadly across the industry grew from his outstanding early career at Repligen and Biogen, highlighted by multiple successful drug-development campaigns, over 50 patents filed and granted, and approximately 100 peer-reviewed publications. Tune into the episode to hear more about Dr. Rennert's work in advancing CAR T cell therapies in oncology.For more life science and medical device content, visit the Xtalks Vitals homepage.Follow Us on Social MediaTwitter: @Xtalks Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

We're all busy and have a lot on our schedules, and sometimes we only have time for a quick podcast. Come listen to this podcast short as we answer your questions in a short amount of time. Today's question answers where we purchase our calcium chloride and rennet for cheese making.For more information and more great Homesteading Family content, visit the website here: https://homesteadingfamily.com/can-you-make-cheese-from-store-bought-milk/ 

Guests: Lara Moody with the Institute for Feed Education and Research and Dr. Steve Lerner with Chr. HansenGathering around the pubcast to discuss key environmentally sustainable animal agriculture practices are Lara Moody and Dr. Steve Lerner. Visionary leader and executive director for The Institute for Feed Education and Research (IFEEDER), Lara Moody, shared her background in stewardship and sustainability. She then introduced Dr. Lerner with Chr. Hansen. 2:30Leading the conversation, Moody described the sustainability roadmap project and highlighted the value IFEEDER has found in delivering measurable sustainability metrics. In addition, she touched on the three pillars of sustainability: environmental, social and governance. A roadmap project started 18 months ago and is aimed entirely at gauging a bigger picture of the sustainability landscape. Moody said it involves everything from understanding supply chain needs and how to support the industry. 14:51Shifting gears to, Dr. Lerner shared that Chr. Hansen was founded by Christian Deli AOR Hansen who was the first to extract rennet from calves and now remains a highly effective research partner. 23:06After deciding how to best bring sustainability innovation to the table by gathering with all different kinds of people, Moody shared that the Sustainable Agriculture Summit was founded in 2021 with the idea to collaborate about the World Wildlife Fund. Additionally, she said the summit collectively brought together the whole value chain to work on solutions, understanding that feed is 40 to 80 percent of the footprint for livestock and poultry production. 27:50As dairy farms continue to consolidate, Dr. Lerner stated that he believes operational management has also improved through the addition of inoculants in their seed treatment, ensuring proper fermentation and staying focused on efficiency. 38:21Not only does improving the overall health of both plants and animals increase nutrient absorption but research shows drastic benefits to gut health as well. So how are you speaking about sustainability? Wrapping up the conversation, Dr. Moody shared on the importance of shaping your story to highlight individual cost savings, efficiencies and the importance of utilizing the toolkit for the entire value chain. 57:47Please subscribe and share with your industry friends to bring more people to join us around the Real Science Exchange virtual pub table.  If you want one of our new Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll get a shirt in the mail to you.

On our latest episode, Joe chats with Trevor Warmedahl, the 2022 Daphne Zepos Teaching Endowment Award winner. Trevor is known as the "Milk_Trekker" by his popular instagram and YouTube handle where he is followed by thousands. Trevor is a real life nomadic herdsman, cheese maker, writer, and educator who has traveled to remote areas of the world studying different coagulation and rennet practices while embracing regenerative grazing and sustainable livestock practices. We catch up to hear what he's been up to and where's he's been lately - don't miss this inspirational session!Photo courtesy of Alexander Pomper.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

In this episode I talk to Perry Wakeman, Britain's first Affineur of the Year, and Head of Cheese at Cambridge-based affinage house Rennet & Rind, to answer everyone's first question: What the heck is an affineur? Perry answers that and a whole lot more -- from the wackiest happenings he's encountered in a cheese cave to some of the most moving moments in his life in artisan cheese. Show notes here.

We have discovered the one and only Robyn Jackson of Cheese From Scratch (@cheese_from_scratch_ on Instagram) and love her hands-on, practical, experience with making cheese using the milk from her own homestead. Listen to the details shared with us during this special episode as we dive in to the cheese-making process. Some of the topics that were touched on in this episode include: Ingredients and Steps of Cheesemaking Culturing Cheddaring Methods for Aging Cheese Types of Cheese Types of Rennet, and their sources A2/A2 Milk Lactose Milk Proteins Cream Line Goat's Milk Sourcing Milk Pasteurization Homogenization Raw Milk Calcium Digesting Milk Robyn teaches a course called "Homestead Cheese-Making 101" where she guides students through their process of tackling pressed aged cheeses. Find it here: www.cheesefromscratch.com You can also find her wonderful videos on YouTube. @cheesefromscratch3823 Looking for more community opportunities on this topic? Join the fun at www.cheesefromscratch.com/milk-maid-society It all started with this book, called "200 Easy Homemade Cheese Recipes" by Debra Amrein-Boyes. Check it out! Suppliers in North America for procuring cheese-making supplies: Glengarry Cheese-Making at www.glengarrycheesemaking.us or New England cheesemaking Supply Co. at www.cheesemaking.com If you enjoyed the topics in this episode, you might enjoy “Villi: Janelle Maricle” and “Raw Milk: Levi Myers” Check out the Next Ingredient website at www.nextingredientconsulting.com. Take a peek at the blog while you're there: nextingredientconsulting.com/blog. Maybe you're more of an Instagram person: @nextingredient Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show. This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/next-ingredient/message Support this podcast: https://anchor.fm/next-ingredient/support

In this episode, I am joined by Perry James Wakeman, Affineur of the Year, Cheese Judge and Chief of Cheese at Rennet & Rind. Tune in to get the latest slice of how we can select the best cheese pairings, why more people need to get behind British cheese makers, what goes into judging cheese and so much more.    You can follow host James Golding on Instagram https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration     James' recipes are available here: https://www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/      Follow Perry here: https://www.instagram.com/perrymaturescheese/    Resources mentioned in the interview:    Rennet & Rind https://rennetandrind.co.uk/  World Cheese Awards https://gff.co.uk/awards/world-cheese-awards/ 

On today's episode, we talk with Peter Dixon and Rachel Fritz-Schaal of Parish Hill Creamery & Dairy Foods Consulting about their specific way of cheesemaking. Committed to traditional cheesemaking, we look at the details and motivation behind their work. Plus, we follow how they are encouraging small-scale cheesemakers to make the most of the best milk possible.Photo Courtesy of Parish Hill.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Vincent Price gab den letzten Mann auf Erden und wurde damit neben Charlton Heston und Will Smith zur Legende. Doch auch die Mutanten italienischen Zuschnitts sind zumindet einen Blick wert und wir klären auf, was es für Folgen hat in einer Schokotorte zu schlafen. Natürlich dürfen auch die britischen Mutanten nicht fehlen egal ob man sich mit den Vorgängen nun 28 Tage oder 28 Wochen später beschäftigt und schließlich reisen wir auf den Planet Terror um den Doomsday zu feiern - reinhören lohnst sich also.

Trysil-Knut rennet ble arrangert denne helgen for 60. gang siden oppstarten i 1937. I den anledningen tar vi en prat med noen som har gjestet podkasten vår tidligere for å høre hvordan de opplevde rennet. Vi snakker med Jan Kristian Haugnæss, som skal delta med utstyr som er 100 år gammelt. Vi tar også en prat med Cathrine Andersen for å høre om hennes inntrykk fra dagen.

Denne gangen lar vi terrengsykkelen stå i sykkelboden, og er igjen så heldige at vi har fått med oss Thor Gotaas til å gjeste Terrengsykkelpodden. Denne gangen kommer han for å fortelle hvem personen bak sagnet om Trysil-Knut kanskje var. Han kommer i anledning av at det er jubileumsrenn for Trysil-Knut rennet. Rennet blir i år arrangert for 60.gang siden oppstarten i 1937. Thor kommer i tillegg med mange andre skihistoriske fortellinger om bragder, utstyr og trening. God lytting!

There's a lot of science involved in our meals -- from how we make food to what we like to eat. Put on your lab coats because this week on Meat and Three, our team looks at the chemistry of cream cheese, how fermented foods can help your immune system, the science behind food preferences, and how archaeologists are discovering what people ate thousands of years ago.Further Reading:Check out Dr. Wastyk's full study of fermented foods and high fiber diets here.The article which inspired Zoe Denckla's archeology segment can be found here. To learn more about Matthew Collins and his research, check out his website. Also special thanks to Dr. Julie Dunne, who provided lots of scientific guidance for this segment. Her works can be found here. Listen to Rob Dunn on Why Food? Here. Follow Why Food? on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). You can find out more about the book Rob Dunn co-authored here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

This week I sat down with Kevin Galang, co-founder of Community Copilot. Kevin is a self taught dev turned no-code indie hacker. He recently left corporate behind to go all in on himself. He's helping to build Rennet.io a product to help automate your flipping side hustle. A fantastic discussion on how to find balance, the importance of community support on your journey and never dropping the glass ball. Connect with Kevin on Twitter: https://twitter.com/kevinmgalang --- Send in a voice message: https://anchor.fm/talks-with-saranosocks/message

Episode: 2538 Engineering Cheese Through the Millenia.  Today, say “cheese.”

This week on the NFLadies Podcast, we have Rennet Tomlinson as our guest and we talk about pranking your husband, finding your family away from home and dancing on bar tops.

You Can Make Your Own Cheese – Part 2. In the last podcast, I introduced this idea of making your own cheese and talked about what you would need regarding equipment including pots and vats, milk storage, forms and molds, supplies such as cheesecloth and mats, weights and presses and miscellaneous tools like measuring cups and cheese waxing setups. I’ll leave a link in the show notes so you can check that episode out if you haven’t heard it yet. Today’s episode completes the topic. As always, welcome new listeners and welcome back veteran homestead-loving regulars. Thank you for stopping by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. There’s a lot. Today’s Show Homestead Life Updates You Can Make Your Own Cheese – Part 2 Lemon Cheese Homestead Life Updates Cows At the top of the list of homestead updates is a bit of bad news and some good news. Last time we were together I talked about Claire getting closer and closer to her due date which is the end of March. Unfortunately, Violet came up first. And I say unfortunately because she spontaneously aborted more than a month before her due date. We lost that calf. It always saddens me when nature deals us harsh reality. But there is good news also. Violet is okay. She was treated for a uterine infection and will recover without issue as far as we know. She is in milk and that’s a very great thing. I have been missing milk for quite a while. I’m sure my herd share customers are missing it also. Cheesemaking will ramp up once we have a few more calves born and more milk in the tank. One other side note. This morning when we milked her, Violet had very little milk. We have surmised that Cloud’s little Luna is double dipping. We separated Luna and Cloud from the rest of the herd and put Butter in with them so they have lots of companionship. The expectation is that Violet’s milk production will be up to speed this evening. We still won’t have milk right away as, when we have a great need to use antibiotics and other medications, there is a period of time when the milk is not acceptable for human consumption. But soon. Very soon. We will have milk. Sheep and Goats The neighbor called a few days ago to let us know that the sheep were out on the road. Sigh . . . a gate left open again. It happens. Thank goodness the goats didn’t follow their lead. The goats are much harder to get back inside the fence. In other sheep news, we had an unexpected birth a few weeks ago. That mishap came about because about 6 months ago, we were moving the various groups of animals from one place to another and somehow one of the rams ended up with the ewes. We discovered it about two weeks later and rectified the situation. However, we thought it likely that at least one or more would have come into heat during that two weeks’ time. I’m surprised it was only one unauthorized breeding. The rest of the flock is still on schedule to begin delivering the first week of May. Yesterday we rounded up all of the goat and sheep girls for a health check. Basically, we were looking for signs of worms. Both sheep and goats can be devastated by a type of worm that literally sucks the blood out of them. We keep an eye on this and breed for resistance to these worms. We even planned on doing a prophylactic dose of worming. When their hormones begin ramping up as they approach birthing and when the weather becomes warmer, the worms take off and can take over so we watch closely. They. Looked. Great. We did not worm any of them. I take that back. We wormed the new baby as a precaution. They simply cannot tolerate the worms and will be gone in a matter of days if infected. Worming is a necessary intervention in caring for these animals. Back in 2010 and 2011, we lost a lot of lambs. We altered our grazing practices and surrendered to the need for chemical intervention at times. After we got the hang of it, we have only had to worm once a year if at all. Some years – this year as an example – they may not be wormed at all. Though we do still check on them from time to time throughout the summer season. Especially, the lambs. Again, they are particularly vulnerable. The Quail Quail still not laying. I don’t have much to say about that. I keep telling them that if they don’t start laying, they are going to end up in the instant pot. It’s an empty threat and evidently they know it as they are not responding. The Creamery Scott is off getting one of our portable milkers serviced. We are completely replacing the hoses. It’s a regular maintenance task for ensuring we get the cleanest milk possible. Milk calcium builds up in the hoses and can harbor bacteria. So, the hoses are completely replaced at regular intervals. Because he is off on this task, Scott is not working on the creamery today. But he has done so much recently. All of the doors and windows are hung. He even created these really great window sills. Go to our farm page on Facebook and look at the pictures. They are an original creation and so awesome. The door handles and locks come next. But maybe not. The milking parlor and barn portion of the building still need a roof. This roof will be really tall and supported by giant posts similar to a pole barn. Fresh air will circulate freely. I love the openness of this design. We are starting into the 4th year of putting this building together. It is a long journey, but well worth the effort. And I want to mention to those of you listening and dreaming of your own homestead, just keep taking small steps. Keep putting one foot in front of the other. The dream lives in your mind and each step you take brings a little bit more of it into reality. We bought this property as a bare piece of land in September 2003. We were weekend homesteaders until December 2016. We had the advantage of savoring every small accomplishment. There is something to be said for learning and growing at a slower pace, gradually building the skills necessary for success. For us it was the way forward to realizing our lifelong dream. Now let’s get to the topic of the day. Finishing up the discussion on what steps are needed to successfully make your own cheese at home. You Can Make Your Own Cheese – Part 2 As I said earlier, I gave you the basics of physical stuff you will need. Now we need to talk about what the space looks like in which you will use this stuff. And how do you properly clean everything. Cleanliness is of the utmost importance when making cheese. The cheesemaking process is one of biological reactions. You will want to ensure that only those cultures, bacteria, viruses and molds you choose end up in your cheese. Creating Your Cheesemaking Space For most of you, this is going to be your family kitchen. Here are some things to take into consideration for your cheesemaking area: Storage space for pots, forms, press Adequate counter space A hot-water source for warming milk and for cleanup A place to hang or set draining cheeses An area away from pets, dust sources, stored chemicals, and cleaning products Proper ambient room temperature A place to store cultures and coagulants properly An aging fridge located where it is convenient to check daily Let’s cover them one-by-one. Storage Space You will need a good size storage space for several large stainless-steel pots, your cheese forms and/or molds, and miscellaneous equipment, such as ladles, spoons, and probably at least one countertop cheese press. Choose a location that doesn’t share space with any cleaning products, chemicals, pet or animal products (including brushes and medications), human medications, compost or trash bins, or any other product or equipment that could dirty or contaminate your equipment. I have a dedicated space to all things cheese. I even duplicated some pieces of equipment I use for normal, day-to-day cooking activities. It makes my cleaning and sanitation steps easier and more effective. Adequate Counter Space This seems like an easy one, but unless you happen to have an oversize and underused kitchen, counter space is probably at a premium in your household. You may think that it will be easy to clear space on the days you make cheese, and this may be your only option, but remember that you may be occupying that space for a day or more. How will that effect family meals? Can you keep the space sanitary? Is there a way to protect the space from the splashing of dish water or splatters from cooking pots and pans during your cheesemaking time? Hot-Water Source You will most likely be warming your cheese using hot water, usually in a double-boiler-type set up on your stovetop or in a sink. Personally, I use the sink but your stove top or a hotplate are just as useful. I confiscate all access to the sink for the period of time I will be “cooking” the cheese. Some cheese requires temperatures over 100°F and the hot water from the sink may not reach adequate temperatures. That’s when you will need that stovetop or hotplate double-boiler set up. Standard water heaters top out at about 118°F. Also, be aware that if you are using the same sink for cleaning equipment, you could run into some problems when trying to keep wash water out of your cheese pot. I deal with this all the time. I’m extra careful and use a lid on the cheese pot. That frees my second sink for cleaning up or at least rinsing the visible milk from measuring cups and utensils. Draining Space You will need a space to hang draining curd and a place to set cheeses that drain in forms or in a press. Small amounts of curd can be bag-drained by suspending the bag from a utensil that is placed across the top of a tall pot. Larger volumes, though, might need something such as a quality hook mounted under a cabinet. Often, I use the door handles on my cabinet to hang my cheese. I place a bowl under the bag to catch the whey. Maybe some day I’ll get that mounted hook. But then again, I have much more freedom with how high I can raise the cheese for draining. I’m not limited to the hook under the cabinet. For draining cheeses in forms, you will need a surface with either a slight slope that drains to a sink or container or a level perforated or grooved surface to collect and divert draining whey. If your cheeses don’t need any weights for pressing, a sloped surface, such as a dish rack drain board, works great—but if you will be stacking forms or adding weights to the top, a surface with too much slope will cause the stacked forms to tip and most likely topple over. My preferred method is a cooling rack over a ½ baker’s sheet. This works fine for lighter weight forms but will not support too much weight without collapsing the racks. To use the same system, but with more weight, place a large plastic cutting board over the rack then put a cheese mat on top of that to wick the whey away from the form or mold. Pets, Dust Sources, Stored Chemicals, and Cleaning Products I mentioned before to be sure that you store your equipment away from hazards such as cleaning products and medications, but you will also want to limit access to your working space by pets and other critters. Think about things like windows that open to animal pens or dusty driveways. If these are in your workspace, do your best to keep them closed during cheesemaking time even a window that opens to a lovely forest will allow mold spores to enter the milk. And while they may not cause health issues, they will cause flavor flaws and more. Remember, it is essential that you control what microscopic flavoring goes into your cheese. Since your workspace will likely be in the family kitchen, be aware of natural hazards that will exist when a space is shared with products such as drain opener, oven cleaner, and so on. What are other household members doing during the time your cheesemaking is in progress? Even if cleaners are completely organic, secure from unintentional contact during cheesemaking. Room Temperature The ideal temperature during the making and draining is 70 to 72°F. Ideally, your space will be climate controlled. Not usually a problem if you are in the US. Other countries are not so liberal in their use of air conditioning and you will need to take this into consideration when making cheese. Storage for Cultures and Coagulants You will be using freeze-dried direct-set cultures for your cheeses. These are the most convenient and reliable. These types of cultures will be best stored in the freezer. Rennet or other coagulants are stored in the refrigerator. There is no concern over storing this alongside your bottles of catchup and mayo. Sharing the family fridge is not a problem. Cheese Aging-Unit Location If you will be aging cheeses (and almost every cheesemaker will eventually give it a try), you will have an aging unit. We started off with a wine storage fridge. Try to find a convenient location that is in sight daily and easily accessed. That about covers your space needs. Now on to cleanliness. Keep Things Clean When you are making cheese for yourself or to share, you’ll want to create an excellent product. Better than anything you could get at the grocery. And no matter how well you can make a recipe, if your equipment isn’t clean, your cheese will be tainted as well. That’s why I am devoting an entire segment to this topic. Chemicals and Their Proper Use While you might associate the term chemical with something man-made and harmful, let’s remember that everything in life is made up of chemical compounds. Even so-called natural cleaners are composed of chemicals, but more than likely they are naturally occurring compounds. Remember that naturally occurring chemicals can still be harmful. Keep safety in mind at all times. Cleaning and sanitizing products work very well to remove residues from surfaces. They accomplish this task via their harsh and caustic characteristics. It is not something you want on your skin, in your eyes, or in your lungs. Have you read the warning on the labels lately? Do you have good air circulation and ventilation? Gloves and goggles are a plus. Your prescription glasses can work in place of goggles but beware of ruining the special coatings on the lenses. Go with the goggles if you splash a lot. There are basically three categories of chemicals that are needed for proper cleaning of your cheese space and equipment: detergents for cleaning, sanitizers for sanitizing, and acids for removing calcium deposits and sanitizing. Sometimes these three basic categories are combined in one product or another. Therefore, overlap in their usage can be confusing. For example, chlorine, a commonly used and readily available sanitizer, is often also combined with detergent, as it has the ability to help with removal of proteins during cleaning. And acids can also be used to sanitize. I’ll provide some steps later that can help clarify some of this. Detergents When it comes to cleaning, detergents are quite dependent on water temperature, pH, and mechanical action. In other words, you will need hot-water and physical exertion to do the job. Detergents by nature are alkaline with a pH above 7.0.  you can buy fancy “dairy detergent” that has chlorine in it, but for most home situations, a name brand or store brand detergent works just fine; in fact, it’s what I use. Unscented is best but sometimes harder to find. Sanitizers Sanitizers are used to eliminate any bacteria that scrubbing and washing might not have removed. But the thorough cleaning must come first. There is an old saying: “you can’t sanitize something that isn’t clean.” Sanitizing can be done with chemicals, both those that break down into very environmentally friendly, components and those that don’t, or by using heat. The most readily available sanitizer to use at home is chlorine. Chlorine, in the form of grocery store bleach, is very effective, easy to find, and inexpensive. Quite often, however, people use too much, leading to sanitizer residue on equipment (which can harm your cheese and produce undesirable flavors). Other issues include corrosion stainless steel and other metal surfaces and harm to septic and wastewater systems. You may need as little as ½ teaspoon to 1 teaspoon per gallon of water to reach the ideal of 50 – 100 ppm. There is an inexpensive chlorine dilution test strip that can be ordered online. Using these strips periodically will guarantee that the proper amount of sanitizer is being used. Chlorine can lose its effectiveness over time, or you might be using a more concentrated solution. Measure for consistent results. Use a sanitizer solution on equipment just before use; with cheese brushes soak them and then air-dry before use. When it is mixed properly, you do not need to rinse a chlorine solution with plain water. A cloth dipped in the mix solution can be used to wipe down surfaces and other areas that come in contact with your equipment. Acid Rinses Acid, at the right strength, plays two roles. First as a solvent of mineral deposits and second as a residual sanitizer. It need only be used periodically to prevent the buildup of what is commonly called milkstone. Milkstone builds up slowly as the minerals in milk are steadily deposited on surfaces. While most are rinsed away during cleaning, they are not all dissolved by the alkaline detergents and will eventually form a residue on all surfaces, including plastic and stainless steel. The goal is to remove the minerals before you see the buildup by rinsing regularly with a strong acid solution. (If you are a coffee drinker, you might have periodically run a vinegar solution through your coffee maker for the same purpose.) The strength of the acid and the frequency of the rinse will depend on the amount of use your equipment receives, as well as the hardness of your water. Hard water has a higher mineral content and will contribute to the buildup. With softer water and minimal use, you may be able to use white vinegar for your rinse. If this is not sufficient, you will want to use an acid cleaner approved for use on stainless steel and any other material that you are cleaning. Brushes and Scrubbers You can use pretty much any kind of scrub brush and scrubber. Sponges are not recommended. They are perfect habitats for bacteria. If you are using a green scrub pad, watch for it to leave little green “hairs” on forms and equipment. This isn’t a food safety issue, but it isn’t pleasant to find them in your cheese. The Six Steps to Sparkling Clean A good cleaning regimen consists of at least four steps: rinse, wash, acid rinse, and pre-sanitize. While these steps need not be as laborious for you at home, they are still important for creating the best possible cheese. The following procedures are fairly typical for most situations. Step 1: Prerinse Immediately after using, rinse all equipment with lukewarm water, about 100°F, to remove visible milk and curd residues. This step is important to do before washing so the heat of the wash water doesn’t “cook” proteins onto the surface. Step 2: Wash Use very hot water and your detergent product to clean all services. Use a clean bristle brush and scrub pads to scour the services of all utensils and equipment. Step 3: Rinse Rinse with clean water. If using the periodic sanitizing acid rinse, you may use it at this stage. Step 4: Air-Dry Allow all equipment to air-dry between uses Step 5: Sanitize Just prior to use, sanitize all equipment by dipping in a food-surface-approved sanitizer (which includes chlorine as I talked about earlier). Sanitizers need 30 seconds of exposure to ensure proper killing of any residual germs. Step 6: Acid Wash/Rinse An acid wash is done on a periodic basis to remove mineral deposits that are not completely removed during the daily cleaning process. Some acid wash products include cleaners to help with this step. An acid rinse without cleaners can be done on a daily basis instead of the stronger, periodic acid wash. If you choose to do a daily acid rinse, you can perform it either just following or in place of step three (rinse). If you are doing periodic acid washes, the frequency will depend on the amount of calcium and other minerals in your water as well as the frequency of use for cheesemaking. Observe your equipment, especially when it is dry. Look for hazes and colors that might indicate the need for stronger cleaning (both through scrubbing by hand and with chemicals). Note: Automatic Dishwashers As an alternate to handwashing, you can effectively clean equipment by using an automatic dishwasher. Pick up with step three to complete your cleaning process. Rinse with clean water or acid sanitizing rinse, air dry, sanitize just prior to use. Now on to today’s recipe. Lemon Cheese I’m going to reprise a recipe I did last year for Lemon Cheese. I think it is appropriate now that you have all the steps in place for making your own cheese at home. Lemon cheese is a very simple fresh cheese that you can easily make in your kitchen. It is a moist spreadable cheese with a hint of lemon taste. If you make it in the evening, this rich and delicious cheese will be ready to spread on hot biscuits, toast, muffins, bagels or croissants for breakfast in the morning! ngredients 1 gallon milk do not use ultra-pasteurized, it will not set up. 2 large lemons or 1/4 cup lemon juice 1/4 teaspoon salt Instructions Warm milk to 165 F, stirring often to prevent scorching. Add lemon juice. Stir and set aside for 15 minutes. The warm milk will separate into a stringy curd and a greenish liquid whey. It should be clear, not milky. Line a colander with butter muslin. Pour the curds and whey into the colander. Tie the corners of the cheesecloth into a knot and hang the bag of curds to drain. After an hour, check for the desired consistency. Think cream cheese. Remove the cheese from the cloth and place it in a bowl. Add salt to taste, usually 1/4 tsp. You may mix in herbs. Fresh dill comes to mind. Place cheese in a covered container and store in the refrigerator. It will keep for a week, perhaps a little more. Notes You may go up to 190 F to help your milk coagulate. You may add more lemon juice if your milk doesn't coagulate. Your homemade cheese is a success!! Final Thoughts That’s it for today’s podcast. I hope you enjoyed the homestead updates. And if you are a herd share owner, well I guess you know that fresh milk and yogurt is coming soon. We’ll keep you updated on when and where to pick up. Remember that there is a transcript of this podcast and the previous podcast available on our website. I am also working on a pdf version that will be available for download for your use in reviewing these steps and getting your home cheesemaking setup and procedures in order. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. References: You Can Make Your Own Cheese – Part 1 Recipe Link Lemon Cheese To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

Fat Fridays is here! We chat about our Fat Fridays order, rules of a vegetarian, and how chickens mate.On today's episode of The Daily Talk Show, we discuss: - Our Fat Fridays order- Rules of a vegetarian- Tommy's text messages- The cloacal kiss- 864 seconds- LA Fact of the day- Total and free testosteroneWatch and listen to this episode of The Daily Talk Show at https://thedailytalkshow.com/489Email us: hi@thedailytalkshow.comSend us mail: PO BOX 400, Abbotsford VIC 3067The Daily Talk Show is an Australian talk show and daily podcast by Tommy Jackett and Josh Janssen. Tommy and Josh chat about life, creativity, business, and relationships — big questions and banter. Regularly visited by guests and gronks! If you watch the show or listen to the podcast, you're part of the Gronk Squad.This podcast is produced by BIG MEDIA COMPANY. Find out more at https://bigmediacompany.com/

Jen Costillo and Álvaro Prieto of the Unnamed Reverse Engineering Podcast are our guests this episode! Undisclosed Unnamed geographic locations in tha house! We dig into the concept of reverse engineering and also the complexities and simplicities of cheesemaking! Taylor brings a serger to a #fingergunfight. Taylor is an I... And a very slight A! Jen asks us "can you ensure your survival?" Always check the QR code to be totally sure! Plants! Humans! Electronics! Álvaro may have created of a new version of rock paper scissors! Rob packs his bug out bag and then was totally unprepared for what happened next. You can check out our projects at http://projects.opposablepodcast.com Props to Blondihacks, Nik Kantar, Walter Kitundu, Federico Tobon, Kelly Martin, Luke Noonan, Mike Tully, Adam Mayer, David Bellhorn, Tim Sway and Charlene McBride! They're our top Patreon supporters! Join 'em at: https://www.patreon.com/opposablethumbs Special Guests: Álvaro Prieto and Jen Costillo.

Rennet, the great separator of curds from whey, is often misunderstood. Claire dives in to share the different types available and what makes them different. It’s a walk through 10,000 years of history in just 22 minutes.

One type of rennet makes over 80% of cheese worldwide - and you may have never heard of it. We'll cover the 10,000 year history of rennet in under 25mins; from animal to mold to true vegetable rennet and the invention of Fermentation Produced Chymosin (FPC).

Aylon Steinhart brings his entrepreneurial grit and amplifies it through convincing and motivating people to start plant-based meat and clean meat companies. But isn’t that hard? To start your own company? The short answer is yes, but it’s something worth pursuing. Aylon and I tag team to break down the tips and tricks to becoming more innovative and entrepreneurial. We go from tips on getting into Expos for free, why it might be a good idea to start corporate for a bit, and the amazing resources the GFI has, to help you start your plant-based or clean meat company. To give you some sort of disclaimer, this interview was conducted before I decided to team up and start my own company. But perhaps this interview was one of the factors that when the offer was presented to me, I accepted.   Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I work for a non-profit that is transitioning to animal alternatives. We’re trying to create a healthy and sustainable food supply through healthy innovation. I help startups and inspire the next generation of entrepreneurs to go into this space Watch out for Aylon Steinhart at a Stanford video How did you become an entrepreneur?: I was an account manager in Puerto Rico. I was studying business at Berkeley. Afterward, I took a leadership development training course at AT&T. I saw joining a leadership program to explore the learning ground of corporate life. Once I found out about industrial agriculture, things picked up fast and I wanted to make an impact. I saw that Beyond Burger and Impossible Burger were making an impact, and I wanted to be part of it. Impossible Burger vs Beyond Burger Even though I didn’t have a food background, I did a consulting to make a website for a food company. However, it was my innovation skill set that helped me with the GFI. Me not leaving the GFI alone is also another reason How to get to Expo West: Looking at the list and asking anyone to volunteer at their booth Startup Advice: Ask the right questions, make things as simple as possible, you need to think: “how easy will this be for the consumer to understand?”. Think of the end consumer. Are plant proteins premium?: Not really. It depends on a lot of different things Clean Meat is hard to commercialize, right?: Yes, but people are bright. The issue is to find Technical Cofounder Good Dot – Plant-Based Meat India Market Impact on both Plant-based Meat and Clean Meat is much more impactful than Academia How can we get more technical cofounders in the alternative meatspace?: You might know more than you think if you study muscle or plant knowledge. The GFI has 2 really good white papers on alternative meats and just email us. The GFIdeas community Slack Channel Kraft Heinz Incubator Good Catch Memphis Meats Many innovative companies in Israel We need more companies in both fields GFI company database What is one thing in the food industry you’d like to know more about?: What do consumers really want? Do they care if the meat tastes exactly like meat? Or can we actually make a better meat? Rennet: used to be gathered form the stomach of calves and then we discovered that we can ferment it with bacteria. Same concept is being explored with clean milk and eggs Who got you into Veganism?: Kip and Keegan. I watched a documentary. Media is important Pat Brown and Ethan Brown convinced me to go to Food. Bruce Friedrich too. Favorite Book: Artisan Vegan Cheese. I'm am making a probiotic beverage made by soaking Quinoa, mixed with a cashew blend and makes a cultured nut product Zak’s Bechamel sauce using cashews Favorite Food: Tom Ka Gai Soup – Coconut Milk based soup using plant based chicken 24 Vegan – vegan fish sauce Any advice for anyone who wants to start a food business: If you want to start a food company, I would urge you to start a plant-based meat and clean meat company Plant-based meat is a quarter of 1 percent of the meat market. In 3 decades, it will be a 1/3 of the total market. This was before the plant-based meat was actually shown. 70 billion dollars of market share is up for grabs But that’s hard: Yes, it’s not easy. Things that aren’t easy are probably worth doing. GFI has a list of white space company ideas for you to start their own company The White Space Company Idea You could import plant based food in Asia and sell it in the US. There is pre-extruded textured products as well GFI Blog. Look for me and find the resources You can email me directly if you ever want to start a food company: aylons@gfi.org

In this week's episode, I answer questions from David about his Camembert flattening and ripening issues. Download episode here. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jeff asks how do I get the barrel shape on some of my cheeses, Jesper wants some tips about heating milk and controlling temperature during cheese making, Aaron is intrigued about the difference between Parmesan and Romano cheese, Happy Lee asks what is Rennet and Calcium Chloride and what are they used for in cheese making, Amanda inquires about how to keep lint out of cheese cloth, and Jessie says hello from Richmond, Virginia. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world. Until next time Curd Nerds, Keep Calm and Make Cheese!

Cider Chat at The Northman (Chicago Cider Bar) February 7, 2017 at 4:30pm Stop on by and let's chat! I have a list of fun cider topics to chat with you for an upcoming podcast.  Cider Chat at Chicago Cider Summit February 11, 2017 Look for the Cider Chat table where I will be recording mini chats with attendees and offering Cider Chat baseball caps. Luis Ravina Pisaca's title is enology or enologist, which means he is responsible for the cidermaking at Posma cidery in Tenerife, one of seven islands in the Canary Islands that are located in the Atlantic Ocean off the northwestern coast of Africa. Posma has been producing cider for 4-5 years. Luis was attending the International Hall of Gala Ciders in Gijon, Asturias in September 2016. We recorded this chat on the steps outside that all day cider fest. Posma makes a Sidra Natural which is actually a Brut.  Though named Sidra Natural don't expect the typical acetic taste that one might find in the many delicious Asturian Sidras. Posma produced 4000 bottles of this cider in 2016. It is corked and bottle conditioned. The clarity is brilliant. The taste profile is a blend of UK and Asturian, showcasing the best of both those region's (UK and Asturias) ciders.  It is light and delicate making it a fine special occasion cider, while providing a savory "Umami" backdrop, with a whisper of acidity. The complexity encourages one to slow down, while at the same time I wanted to gulp back the bottle as my thirst grew for more. Why did Luis start producing cider? To address the loss of so many apples that were not being used on Tenerife, Posma began making cider. What kind of apples varieties do they have? Tenerife primarily has Reineta (Spanish), Reinnette (as written in French) and Rennet as written in English. apples. It is a yellow skin apple, which is more like a tan than bright yellow. What is the apple growing scene like on Tenerife? 50-60 hectares (123-148 acres) of apples trees on the island It is a very desert climate, but they do get snow in the mountains. The Canary Islands have the highest mountains of any other islands in the world- some are 12000'+ Apples have been grown on the Canary Islands since 1850 Gran Canaria  had the first cidery called Gran Valle What are the ciders like that Posma makes? They use the Champagne method for producing their Brut They only make one style of cider Does Posma have a Tasting Room? Call ahead to make an appointment. How is the reception to cider in the area? Everyone is enjoying cider, both men and women, young and old Visiting and Landing into the Canary Islands There are two airport on the island, but the international airport is Los Tenerife North Airport, formerly "Los Rodeos Airport" as Luis refers to it. It is located in San Cristóbal de La Laguna. Los Tenerife is 10 kilometers from Posma cidery. Contact Posma Facebook: https://www.facebook.com/POSMA-Brut-312882982231159/ eMail: lravina@hotmail.com Address: Tomas Zerolo 46 38300 La Orotava, Tenerife phone: + 687 842 010 Mentions in this chat Przemek Map of Polish cideries http://bit.ly/2jOkf2A Przemek says, "Blue colors - is big cider "factories" (low quality) and green - small, micro cider mills with quality products."  Going to Chicago Cider Week? Want a Cider Chat baseball cap? Send me an email ria@ciderchat.com Mentions in this Chat! CiderCon February 8th through 10th, 2017 Ask for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project - California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat    

Did you know vegetable rennet – a milk coagulant derived from plants – was once used in areas of Italy when animal rennet was unavailable? Today, Fattorie Fiandino in Piedmont, Italy continues to produce a line of cheeses made with vegetable rennet traditional to their area. Tune in to learn about the process of making vegetable rennet and what makes this coagulant so special. Greg Blais hosts, with special guest co-host Michele Buster of Forever Cheese.

After a long hiatus, I'm back.  Today I step through the six different cheese classifications.  I sourced this information from the very good cheesemaking resource titled The Cheesemaker's Manual - Margaret Peters-Morris.  It's more technical than I usually read for home cheesemaking but it has many hard-to-find recipes within its pages. The cheese classifications that I step through are; Fresh unripened cheese Rennet coagulated fresh cheese Soft ripened cheese Semi-hard washed cheese Hard cheese, and Whey cheese. You can watch how I make whey ricotta in this video tutorial. The cheese news is about FireFly Farm converting to renewable energy to power their cheese making operations.  Dear to my heart as I am the proud owner of a 2.8 kilowatt solar PV systems, so you could say that my cheese making is also powered by renewable energy! The Q&A is about curd temperature during making Caerphilly, Pot types, and issues making 30 minute Mozzarella. If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback which will also proudly display on the sidebar on the blog. LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

During the show I talk about 7 mistakes everyone makes with cheese, and article in Business Insider Australia which I expanded upon.  I believe that my version is much better. You can find the orginal article here; http://www.businessinsider.com.au/storing-and-serving-cheese-2015-2 I also promote the Canadian Amateur Cheesemaking Competition coordinated by Ian Treuer from www.muchtodoaboutcheese.com. Here are the details; Competition in works for amateur cheesemakers The cheese lovers who organize The Great Canadian Cheese Festival every June are planning to host the first-ever Canadian Amateur Cheesemaking Competition—possibly expanding the contest to include homecheesemakers in the U.S.The mission is to recognize and honour the best in amateur cheesemaking and to provide encouragement and feedback to home cheesemakers. Would you be interested in entering your cheese for judging? You won’t personally have to be present to participate as you can safely ship cheese in a cooled box. Please indicate your interest by emailing Ian Treuer at competition@cheesefestival.ca. Ian, who blogs about his adventures as a home cheesemaker, is acting as Competition Co-ordinator. Check out Much To Do About Cheese at www.muchtodoaboutcheese.com. Awards will be presented for best in each cheese division. Judging reports will be issued for each cheese entered. The first amateur competition will take place this June 6-7 in conjunction with the fifth anniversary Great Canadian Cheese Festival in Picton, Ontario, two hours east of Toronto, three hours north of Syracuse, New York. Festival website: www.cheesefestival.ca. I also answer voicemail questions about Rennet strength, Mixing Ricotta with curd from another batch, Cream cheese ingredients, Brining Feta without the sloppiness, and Basement humidity. One of Ian's many cheese creations. Don't forget that you can leave a question via voicemail using this link; https://www.speakpipe.com/Gavin_Webber Don't be shy, I love answering your questions, and without them there isn't a show to record. Until next time curd nerds, Keep Calm & Make Cheese!

So where do rennet and lipase come from and how are they sourced?  I think you may be surprised at the answer. During this episode, I cover the types of rennet and lipase, and how they are manufactured for cheese making.  Yes, before you ask, there is a vegetarian option for both enzymes! As there were no voicemails this week, which by the way you can leave any home cheese making questions for me to answer during the show; https://www.speakpipe.com/Gavin_Webber, I went straight into the email questions. Listener questions were about natural rind vs waxing, environmental benefits of home cheese making, brine too salty in feta recipe, differences in chevre texture, and blue cheese ageing. I mention the following links during the show; Brine, how to calculate the desired percentage of salt Whole milk Ricotta recipe The Greening of Gavin - my sustainable living in the suburbs blog and, The Greening of Gavin podcast - a weekly show about all things sustainable living in the 'burbs Also, if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and an honest review.  Once you have clicked on the link, then click the "view on iTunes" button and leave a review. This helps raise the podcast in the iTunes charts, which ranks against the likes of world-famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few. I am really up against the heavyweights in this podcasting category, so any help would be fantastic if you have the time. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes using the button below. You can also subscribe via Stitcher Radio. So, until next time curd nerds, remember to Keep Calm and Make Cheese!

Gevinas Yisroel on Acid-set Cheese American minhag Rennet in acid-set cheese Skyr & bakers cheese

Jackie discovers that making cheese from scratch comes with some surprises

Cheese is a major (and tasty) part of our diets and humans have been making it for thousands of years? But how is it made? In this Naked Science Scrapbook, we find out how we go from liquid milk to solid cheese and how the blue mould and pungent smell of blue cheeses is formed.

In today's episode we talk all about this delicious, nutritious food: its history, its versatility, and how it's made. Undergoing a process that resembles the production of dairy-based cheese, tofu has many advantages over its animal-based cousin, namely that no calf is harmed in the making of it. Tune in for more on that, for tips on cooking with it, and for information about the different textures (silken, soft, medium, firm, extra firm). This is an information-packed episode that will inspire and empower you and demystify the "big white blob."

If you have ever said or thought that you could "never give up cheese," this episode is for you. In it, I explore our irrational attachment to this stuff and suggest that it is a combination of factors that foster our addiction to cheese. I suggest that our desire for it is really a desire for something familiar. I suggest that it acts as a trigger for a nostalgic memory. I suggest that we use it to bring us comfort. I also suggest that it may be as simple as craving fat or salt. And I suggest that all of these things can be satisfied without cheese. I also recommend some good non-dairy cheeses as well as ways to make some of your favorite dishes without any cheese at all - dairy or non-dairy. The bottom line is: NEVER SAY NEVER. Just be willing to be open. You'll find that there is indeed life without cheese. First, we have to stop giving it so much power.