Module 1 - Introduction to Cheese Making
Module 2 - Equipment
Module 3 - Ingredients
Module 4 - Essential Skills & Techniques
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Module Introduction (1:35)
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Lesson One - Home Pasteurisation (Low Temperature, Long Hold) (6:16)
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Lesson Two - How to control the temperature of your milk (6:11)
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Lesson Three - How to Make Brine (3:41)
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Lesson Four - Waxing Cheese for Maturation (2:40)
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Lesson Five - Vacuum Packaging Cheese for Maturation or Long term Storage (5:53)
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Lesson Six - Aging Cheese in a Home Cheese Fridge (3:21)
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Lesson Seven - Using the Flocculation Method to determine a better curd set (4:44)
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Top 10 Tips for Beginner Cheese Makers!
Module 5 - Soft Cheese
Module 6 - Stretched Curd (Pasta Filata)
Module 7 - Cooked Curd Cheese
Module 8 - Summary
