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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Brine Ripened (Aegean Sea)
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Quick Feta Question
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Topic: Quick Feta Question (Read 1548 times)
dbudge55
Mature Cheese
Location: Missoula, MT
Posts: 101
Cheeses: 9
Quick Feta Question
«
on:
September 03, 2013, 06:14:06 PM »
I made a Feta last night using Caldwell's recipe. Her book calls for a final PH of 4.5 ish. It's been in the hoops for 14 hours now and seems stuck at 4.8. I would like to hit the targets. Should I just wait? If so, how long? I'm sure it would be fine right here but I need to know if at some point I start to cause damage.
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Laissez le rouleau grand fromage - Dave Budge
scasnerkay
Old Cheese
Location: Sunnyvale, California
Posts: 853
Cheeses: 197
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Re: Quick Feta Question
«
Reply #1 on:
September 04, 2013, 12:56:55 AM »
Mine made yesterday stayed at 4.9. Into the brine anyway!!
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Susan
dbudge55
Mature Cheese
Location: Missoula, MT
Posts: 101
Cheeses: 9
Re: Quick Feta Question
«
Reply #2 on:
September 04, 2013, 01:13:08 AM »
Mine got just below 4.8 after 16 hours so I put it in the brine too. I'm wondering if maybe I should have let it ripen a bit longer. Pre-cultures it was 6.65 and 6.5 at rennet. Maybe let it ripen to, say, 6.4ish. I'll try that next time.
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Laissez le rouleau grand fromage - Dave Budge
Spellogue
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Re: Quick Feta Question
«
Reply #3 on:
September 04, 2013, 01:25:18 AM »
In my last make, posted on this board. I left mine in the mold to drain for just over 24 hours. I turned the blocks on their sides and let them sit for another 2 before plopping them into a brine. I don't use a ph meter. That is a good bit longer than you folks are suggesting. Perhaps I might have moved them to the brine sooner but the longer draining period did the cheese no harm. I just sampled it and it is quite good.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Brine Ripened (Aegean Sea)
»
Quick Feta Question