Feta-ish cheese not lasting

[steffb503]

I make a goats milk feta, kinda. It tastes great, sells well and it is easy to do. Only problem is it only lasts about 5-6 days. It does not use any Lipase, could this be the issue?
My recipe
Milk @ 86F ( I Pasteurize as per NY state law)
Add MA 100
Culture for 45 mins
Add rennet
allow to set for 1 hour
cut curds
hold @ 86F for 45 mins whiles slowly stirring
Drain curds in bag over night
Cut into small chunks , mix in salt and allow to drain

It drains for about 24 hours then put into small tubs and refrigerated.
I sell at the local market, so I pack into coolers with ice packs. Any that does not sell comes back home but a few days later it is sour and starting to grow a fuzz.
any thoughts?

[Kern]

Feta is supposed to be a very salty cheese.  I suspect that the high salt content is what preserves it.  I am wondering if you are using enough salt.  I've got some 18 month old Feta that has been aged in 8% NaCl brine with some calcium chloride added to prevent it from going slimy.  Every few weeks we remove a chunk, rinse and allow it to dry for a few hours at room temp, then store it in the fridge.  It is quite good and does not go bad in the fridge.

[steffb503]

even an unsalted chevre will last longer than 6 days in the fridge

[Kern]

even an unsalted chevre will last longer than 6 days in the fridge

From the same goats?

[Stinky]

You're packaging in small tubs of brine? What do they look like?

[steffb503]

even an unsalted chevre will last longer than 6 days in the fridge

From the same goats?

Yes, very next day

[steffb503]

You're packaging in small tubs of brine? What do they look like?

No I do not brine it. That is why I called it Feta-Ish!
I salt it but allow it to drain.
I package in these
http://www.webstaurantstore.com/choice-8-oz-clear-plastic-round-deli-container-50-pack/999DM8BULK.html

[SOSEATTLE]

Salt is probably your answer. Not enough salt through brining or dry salting. I find that I use quite a lot of salt on my chevre. When cheese is fresh and draining and you salt it, a lot of the salt comes out with the whey so you have to compensate for that by adding more salt.

Susan

[Villiers Cheese]

Hi there,

I also have a problem that my Feta comes out perfect and tasty but after about two weeks in the fridge it goes soggy falls apart. Could this also be the brine that is not right???

Also any suggestions what can one do with the soggy Feta other than throw it away?

Russell

[Bernardsmith]

Hi Russell. I am a complete novice at cheese making but I have found that unless I add some calcium chloride to the brine any brined cheese I make tends to disintegrate or develop some kind of slime on the surface. Not near my notes this week but I think I may add about 1 T of Ca Cl to a gallon of 25% brine (2lbs salt in 1 gallon water). Others with more knowledge and experience may have very different thoughts.

[awakephd]

Yes, Bernard's post is right on target - you need the brine to match both the pH and the calcium levels of the cheese.

[valley ranch]

Is this cheese being made from processed milk?

[lovinglife]

I use the whey to make the brine, it seems to work great and have had no problems with the cheese staying cheese.

[steffb503]

Is this cheese being made from processed milk?

I start with fresh raw goat milk from my own goats. It is heated to 145F for 30 mins as per NY regs.

[helen.finnegan]

I think you are not draining the curd well enough in a draining bag.  You could try draining in moulds or a large slatted tray to allow for better drainage of the curd.
Also a feta is usually brined.  I make a similar type but drain in a slatted ban-marie tray.
We cut into 15cm x 15cm squared, brined in 15% brine solution overnight  and then put into a vacuum bag for
filled with brine.  This cheese will keep for up to 6 months.  A tip,  a soft cheese like yours will only keep for a short time unless you create the conditions to ripen it on and develop a rind, if you take more moisture out and seal in brine, you can have a much longer shelf life