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Curd Nerd Newsletter Edition #25
G'day Curd Nerds. Do you make lots of cheese like I do? Do you have an abundance of whey? Are you sick of pouring it down the drain and wasting this precious resource? Well, this week's video is perfect for you! I discuss 15 ways that I've used leftover whey from cheese-making.

15 Ways with Whey

So much whey, so many uses. It took me years to make this video. Who would have known that there were so many uses for this liquid cheese-making by-product?

Making a Cheese Fridge

So how do you make a cheese fridge, I hear you ask? Well, the easiest way for the home cheese maker to maintain the temperature for maturation is to convert a standard refrigerator or under-counter small bar or dorm fridge using an external thermostat.

I used to use a wine fridge but found that the temperature would drift during our hot summer here in Australia. I then decided to convert a conventional refrigerator to a cheese fridge.


The process for converting a fridge is straightforward. All you need to do is source an external thermostat (recommendations below), plug in the refrigerator of your choice to the cooling socket, set the desired temperature on the controller, then place the temperature sensor probe through the door seal and loosely tie it to a rack in the fridge.
Once set, the fridge will automatically turn on and off as required to maintain the desired temperature!

Then all you have to do is fill your new cheese fridge with lots of delicious cheese that you’ve made in your very own kitchen. Easy peasy lotsa cheesy!


So what brand do I use and recommend? I have had very good success using the Inkbird WiFi ITC-308 digital temperature controller. Easy to set up and even has an Andriod/iOS app to monitor and help with setup. It supports Celcius and Farenheit.
You get the Australian/New Zealand Inkbird WiFi ITC-308 here or the US/Canada Inkbird WiFi ITC-308 here.

Next week - Curd Setting Issues

Next week is another troubleshooting video. I gather together four popular types of cow's milk and test to see whether they set a firm curd or not!

Special Offer of the Month

For the rest of this month, the limited-time special offer is a discount on all cheese baskets. Use the coupon code baskets in checkout or cart to get a 10% discount off any basket(s) in stock. Offer valid until midnight on 31st March 2024 Australia Eastern Standard Time.

Small Pyramid Cheese Basket

$14.50 inc GST

The Small Pyramid Cheese Basket is typically used for Valençay style cheese, an ash-coated mould-ripened goat's cheese.

Dimensions, Height 8 cm x Top 8.5 cm x Base 5.7 cm.  Slightly tapered for easy stacking.

Buy now
Pyramid Cheese Basket

Small Soft Cheese Basket

Small Soft Cheese Basket P00689

$5.50 inc GST

The Small Soft Cheese Basket is perfect for making Chaource, a classic white mould French lactic set cheese.

Dimensions, Height 8 cm x Top 8 cm x Base 7 cm.  Slightly tapered for easy stacking.

Buy now

Camembert and Blue Cheese Mould

$13.95 inc GST

Our classically formed Camembert and Blue Cheese mould is specially shaped to optimise the development of Camembert and blue-veined cheese types.

Measurements: Top Diameter: 9.6cm, Bottom Diameter: 9cm, Height: 9.2cm

Buy now
Camembert and Blue Cheese Mould

Cheese Basket 165 mm with Follower

Cheese Basket 165 mm with Follower

$24.95 inc GST

This Cheese Basket is 165 mm wide and 140 mm high.  They are perfect for making larger wheels of cheese and we use them for semi-hard and hard cheese when using the follower.  Can be used as a large hoop (with bottom) for making blue, Stilton, and brie.

Buy now

Feta Basket

$7.95 inc GST

This Feta Basket is 110 mm wide, and 85 mm high, and is ideal for making Feta style cheeses.

Buy now
Feta Baskets
If you have any questions about home cheesemaking, the best place to get them answered is during my weekly live stream "Ask the Cheeseman". Ask your questions in the chat and I will be more than happy to attempt to answer them for you.

Thanks for reading and don't forget that if you have any questions about cheese making or want to book some consultation time with me, just reply to this email and I'll get back to you promptly.

Yours in Cheese,
Gavin Webber
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