Cheese # 39: Feta # 5
Reading about feta in my new copy of Caldwell’s new book, it seemed like a good time to make this again. I am still wanting to make a feta that is not so hard and able to be sliced. Instead I am looking for crumbly and a bit more tender…
This turned out with nice flavor, though I cannot really tell a difference between using MA4001 rather than MM100..
Unfortunately, it still is more firm and sort of rubbery than I want. I am wondering if the short flocculation causes this to happen.
1 gallon non-homogenized, pasteurized whole milk (Cream-Top Trader Joe's) pH 6.6
Scant 1/8 tsp MA4001 (Changed from MM100 last time per suggestion in book)
1/16 tsp mild lipase (in ¼ cup water)
1/8 tsp calcium chloride (in ¼ cup water)
0.7 ml calf rennet (Mad Millie)
Flocculation multiplier of 4
8 percent brine
Targets: from Linuxboy
Caldwell says brine at 4.6 to 4.8
12:30: To temperature at 88 degrees. Starter sprinkled on and rehydrated for 5 minutes. Starter stirred into milk covered and wrapped to keep warm for one hour.
1:45: Temp 87 degrees, pH 6.5. Missed my timer, so a little late stirring in my lipase, and calcium chloride for a few minutes.
1:50: Stirred in rennet. Flocculation too fast at 9 mins. Using multiplier of 4, looking for clean break at 36 mins. I was happy with clean break at 40 mins.
2:30: Cut into 3/4 inch cubes, and let rest 10 mins. Then gently started stirring.
3:00: After stirring for 15 mins, pH tested at 6.3, temp at 91 degrees. After stirring for 20 mins, pH remains 6.3. Let curds rest under whey.
3:30 Testing pH still at 6.3, decided to drain anyway. Curd is feeling a little bouncy, but not springy and firm like when I make pressed cheese. Gently spooned into basket mold.
5:00 Time to turn, testing whey at 6.0.
6:15 Whey testing at pH 5.6
8:00 Flipped cheese and tested whey pH at 5.3
9:00 Whey pH at 5.2. Cut the cheese into quarters, then soaked in saturated brine 2 hours.
11:00 Overnight on the counter.
The cheese was put into cave on mat to dry for 3 days. Then into 8 percent brine made from the whey.