LGC 016 – Fifteen Uses for Whey

During this episode, I describe fifteen uses for whey that you may be wondering what to do with after cheese making. One of the uses I mentioned was to make whey ricotta; http://youtu.be/1fdYZ8T45JE

The cheese of the episode is Halloumi, which I have created a video tutorial and recipe for; https://www.littlegreencheese.com/2013/10/how-to-make-halloumi.html

Cheese news is about making biogas from waste whey by GreenWhey Energy Co in Wisconsin USA. A brilliant form of renewable energy which really appeals to my green side. http://www.wxow.com/story/24008913/2013/11/19/wastewater-not-wasted-generating-electricity-from-cheese-making

Listener questions this episode cover;

• cheese press pressure https://www.littlegreencheese.com/2013/06/pressing-cheese-at-home.html
• yellow mould on Camembert,
• Oily residue on Swiss cheeses, and
• how to make a blue Camembert http://homecheesemaker.wordpress.com/2013/10/11/making-camembert-at-home/.

Don’t forget that if you have any questions or comments about anything to do with home cheese making, then you can leave me a voicemail using the tab on the right-hand side of the blog.

Also, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show as my next guest.

If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes.

Until next time curd nerds, Keep Calm and Make Cheese!