Hi guys, this is probably a basic open-ended question, but Im new to this so I wanted mor eperspective.
I made my 1st batch of feta 2 days ago w/ 2 liters & I split them up into two batches and infused each batch with different flavorings/spices (1 was pesto, 1 sundried tomato).
While doing research, I saw that some recipes called for no pressing, while some for light pressing.
I left 1 batch unpressed & 1 pressed with 10kg in a cheese press for 20 minutes. I pressed that hard because the pesto had liqued in it I wanted to get rid of.
In the end however, the pressed feta had a slight mozarella like consistency (the curds meshed together). I was wondering what the right amount of pressing is, and the effect of heavier pressing?
Thanks