Hey all,
Well, my feta seems to have come out nicely! The new milk I used, which was a small dairy non-homogenised pasteurised milk resulted is great curds! They held firm nicely. I know what my go-to milk is from now on!
So I've dumped the curds in my cheese basket and I'm pressing it a bit with a 2 litre bottle of water on the top of the follower. I'm hoping for a moderately firm feta. Question is what I do with salting or brining. I'm not sure which I should be doing for a piece of cheese this size. The last feta I made was far too salty - I put it in a brine bath for about 4 days. Obviously the brine was too salty. I used about 300 grams of salt in 2 litres of water.
I've saved the whey from this batch in a 2 litre milk bottle, which is now sat in the fridge. I planned on using this for the brine. But I'm wondering if I should just salt it by rubbing salt onto the surface? Any thoughts/tips/suggestions?
Thanks!
welly