Author Topic: Can I make Feta?  (Read 1440 times)

Offline Spellogue

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Re: Can I make Feta?
« Reply #15 on: August 04, 2013, 08:31:12 AM »
Yes, 2 1/2 years later!  I made it in the fall of 2010 ... thought I'd give it a taste.

The Ph and calcium level of your brine must have been just right for the cheese not to have dissolved.  Do you recall if you used a whey brine on that one?  Do you remember the salinity %? 

I've got some halloumi that is closing in on 15 months in a water based brine and it's fine, but it is a much sturdier cheese than feta.  I haven't been able to preserve feta that long...yet.
I can resist anything but temptation.      ~ Oscar Wilde


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Offline bobbymac29649

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Re: Can I make Feta?
« Reply #16 on: August 05, 2013, 10:18:02 AM »
I used the whey at 12.5% salinity.  It was only my second time making it so it must have been beginner's luck.    I made a batch recently (different recipe) and it melted like crazy.  I didn't use whey this time.  Next time I will for sure...

Offline Spellogue

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Re: Can I make Feta?
« Reply #17 on: August 05, 2013, 08:54:12 PM »
Yeah.  Whey brine is the 'whey' to go.

                          Sorry, I couldn't resist. ::)
I can resist anything but temptation.      ~ Oscar Wilde