Mesophilic Culture, Too Much CO2, Tiny Eyes - Ask the Cheeseman 8

Each Wednesday, I'll be answering your questions during my Ask the Cheeseman videos. This week I answer questions about Mesophilic culture equivalents, too much CO2 in cheese, and tiny flat eyes in Jarlsberg.
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin
For written recipes and the Little Green Cheese podcast, visit www.littlegree...
Facebook;
/ thecheesemantv or
/ littlegreenworkshops

[@peterbrown9036]

Are you planning to update your book in the near future? I bought your book and have noticed some variation in the recipes in the videos on KZbin, (one example would be that you now brine Camembert instead of salting). Also are you planing to produce a 2nd book, to cover all of the new cheeses on the KZbin channel? I would certainly purchase it. I have also noticed variation in my milk setting times that I need to wait before cutting the curd? Does this really matter? I hold the temperature as closely as possible. Could this be due to using a different mesophillic culture? Or is this due to the type of milk that I use? I live in Guernsey Channel Islands and only use Guernsey full cream milk from a herd of Guernsey pure bred cattle.

[@kellydeng651]

First!

[@LisaLiel]

Hi Gavin. I finally managed to get some results by switching the milk I was using. It turns out that almost *all* of the milk in Israel is ultra-pasteurized. Only one brand, sold in bags, just pasteurizes. But I'm still not getting a really firm curd. Do you think that adding a little more rennet or calcium chloride would help?

[@GavinWebber]

Hi Lisa, probably a little more rennet. Do you know what strength it is in IMCU? My recipes are for 200 IMCU rennet.

[@LisaLiel]

It's Chy Max M 1000, so it's 1000 IMCU. And I used a quarter teaspoon of it in a quarter cup of non-chlorinated water for 4 liters of milk.

[@Okiimiru]

Could you make a Hungarian Turo cheese?

[@dzodaj]

Mr. Webber, thank you wery much for a detailed answer on my long question...Tom

[@GavinWebber]

You're welcome

[@coltontopgun]

2nd

[@seanarias3270]

3rd

[@nelsona445]

What does lipase do to the cheese? And if you cannot get hold of lipase are there any alternatives?

[@GavinWebber]

Lipase brakes down the fats and adds a piquant flavour to the cheese.

[@asefvdfzbzdfbz]

This might be a bit out of range for your channel, but I have a large-ish field. Do you think it would be worth my time buying a few cows?

[@asefvdfzbzdfbz]

By this I mean, does fresh, raw milk have any tangible advantages over anything I could buy from the store? Love the vids, by the way.

[@GavinWebber]

If you can get a good organic milk that is pasteurised but unhomgenised, then you would much better off financially.

[@Johkah]

Mr cheeseman, i found your channel from watching food videos and i find your videos neat. I'll probably never make cheese bc im not patient and i would hate to wait. But i do wanna try new cheeses but i have a problem, i dont know anything about mold. I've seen you eat blue mold with cheese bc you didnt scrape but i still need info. Enlighten me with info about mold please

[@GavinWebber]

Sure Bryan, I can do video about moulds, their purpose and what cheeses use them.

[@Johkah]

Alright thanks. I'll be on the look out for it.