Author Topic: Stinky's Feta #3  (Read 90 times)

Online Stinky

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Stinky's Feta #3
« on: February 10, 2015, 07:24:49 PM »
This time tried to get that open, crumbly texture. Didn't, but it tastes marvellous.

1 gallon P/H whole milk
1/2 tsp. Aroma B
1/4 tsp. CaCl2
1/2 tsp. calf rennet
1/8 tsp lipase

On that note, the recipe seems to use quite a bit of rennet and culture for a small amount of milk. It originally called for 1/4 tsp. lipase, but I don't want to burn through that too fast. I ended up going with the seemingly high amounts of cultures and rennet, but any thoughts on the matter?

10:51 Added lipase to milk, began heating.
11:00 Reached 86º F, added culture. Gah, I'm used to the two-gallon pot; this heats up faster and is harder to control.
12:03 Added CaCl and Rennet
1:08 Cut curds to 1/2 inch
1:20 Stirred for 20 minutes
1:40 Let sit for 5 minutes
1:47 Drained

Dry salted and placed in jars of 8% brine.
It's probably a pathogen.

Offline OzzieCheese

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Re: Stinky's Feta #3
« Reply #1 on: February 10, 2015, 09:21:27 PM »
Now that really looks nice and I love the Jars... Well DOne :)

AC4-this one - you need more for the others

-- Mal
Usually if one person asks a question then 10 are waiting for the answer - Please ask !

Online Danbo

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Re: Stinky's Feta #3
« Reply #2 on: February 10, 2015, 11:47:53 PM »
Good looking Feta. I like the big chunks in the jars. I usually make mine in smaller pieces but yours look much more delicious. AC4U!

Online Stinky

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Re: Stinky's Feta #3
« Reply #3 on: February 11, 2015, 03:05:47 PM »
Now that really looks nice and I love the Jars... Well DOne :)

AC4-this one - you need more for the others

-- Mal
Thank you! It tastes great, too. :D

Good looking Feta. I like the big chunks in the jars. I usually make mine in smaller pieces but yours look much more delicious. AC4U!

Thanks! I think I ended up going a bit over the recipe's inch by inch, but it's a nice size.
It's probably a pathogen.