I think then, maybe I might have gotten this batch of cheese correct. I will know in a couple days once its had time to flavor in the brine and stuff. Its not melting in the brine that I can tell, even the little "flaps" of thin cheese that was pressed out the bottom of the press are holding up.
I am in upstate NY, a bit outside of the adirondack park.
I used recipes that I found online, I actually couldnt find any for any culture except for the ones on Fias Co's website. I think she must have just the best site that I have found so far. Fiascofarms.com I think is the address.
I wonder if I can just let the feta hang (I have also jimmied up a little hanging spot over my enamel sink counter with the aid of two screws in the bottom of my cabinet... lol! Iam high tech over here!) and drip until its dry enough to cut and brine. I've seen where a lot of people do, even for a couple days, but I wasnt sure if I should because of this recipe I have been using.http://www.wikihow.com/Make-Feta-Cheese
I am encouraged to know that feta floats. lol. I actually halved that recipe this time, so i could have enough milk to repeat or change if I needed to. Seems to have worked well.
what company/site do you buy cultures from? And how long to cultures last? And why cant I just make my own culture? Like how someone might make a yeast sponge, cant I grow my own culture from a packet to start?... probably not worth it, but I'd like to know how if its possible.