Lesson Four - Salt | Little Green Workshops

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Curd Nerd Academy - Beginners Course

Module 1 - Introduction to Cheese Making

Lesson One - The Basics of Cheese Making (5:14)
Lesson Two - Types of Cheese (5:11)

Module 2 - Equipment

Lesson One - Equipment for Cheese Making (1:11)
Lesson Two - Utensils (3:29)
Lesson Three - Moulds and Baskets (14:47)
Lesson Four - Cheese Presses (17:17)
Lesson Five - Sanitisation

Module 3 - Ingredients

Module Introduction (0:43)
Lesson One - Best types of Milk for Cheese Making (13:52)
Lesson Two - Starter Cultures (8:01)
Lesson Three - Moulds
Lesson Four - Salt
Lesson Five - Other Ingredients (Rennet, Calcium Chloride, etc)

Module 4 - Essential Skills & Techniques

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

Module 5 - Soft Cheese

Module Introduction (0:41)
Whole Milk Ricotta (5:10)
Paneer (Indian Cottage Cheese) (5:35)
Cream Cheese (11:19)

Module 6 - Stretched Curd (Pasta Filata)

Module Introduction (0:57)
Quick Mozzarella (19:08)
Oaxaca (Mexican String Cheese) (20:01)

Module 7 - Cooked Curd Cheese

Module Introduction (1:42)
Goat's Milk Feta Style Cheese (14:49)
Haloumi (17:34)
Caerphilly (16:30)
Cheddar (24:18)

Module 8 - Summary

A Final Word from Your Teacher (0:59)
Bonus Offer

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Lesson Four - Salt

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