Author Topic: GREAT TIPS ABOUT FETA  (Read 521 times)

Offline negrini

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GREAT TIPS ABOUT FETA
« on: September 04, 2013, 01:48:15 PM »
Ok, the title is tricky. I NEED tips for FETA !! In special, I wanted to know if it is needed to press de curd (regular manual press, with some weight) to improve the loose of whey. We're thinking about to process the curd in 10lbs blocs. What is your advice ? Thanks ....


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Offline MacGruff

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Re: GREAT TIPS ABOUT FETA
« Reply #1 on: September 06, 2013, 07:11:26 PM »
I've never made the quantities you are planning on, but that probably would not matter all that much. In my makes, I use light weight for the first two or three hours. My makes are typically two gallons of milk (8 liters roughly) and I end up with about 2 lbs (1 Kg) of Feta. The weight I use is about 5 lbs.

Good luck!

Offline NimbinValley

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Re: GREAT TIPS ABOUT FETA
« Reply #2 on: September 07, 2013, 10:09:00 PM »
My understanding is that pressing feta is more about achieving a smooth top surface than the expulsion of whey.  If you are happy to flip the cheese then no weight is necessary.

NV.

Offline negrini

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Re: GREAT TIPS ABOUT FETA
« Reply #3 on: September 09, 2013, 08:54:50 PM »
Thanks guys !!   :)