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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Brine Ripened (Aegean Sea)
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petee16's Feta Cheese Making
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Topic: petee16's Feta Cheese Making (Read 5995 times)
petee16
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Re: petee16's Feta Cheese Making
«
Reply #15 on:
July 26, 2009, 04:42:35 PM »
sorry one more thing my cheese looks like cream cheese i put it in the brine now I'll let you know in 5 days lol.
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clherestian
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Re: petee16's Feta Cheese Making
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Reply #16 on:
July 28, 2009, 06:37:56 PM »
John - I use raw cow's milk and 5 drops of rennet seems to work ok. I might not be using enough, though. I do get a pretty firm set on my curds, but the ea is never totally clear, it still looks a little milky.
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Cheese Head
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Re: petee16's Feta Cheese Making
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Reply #17 on:
July 28, 2009, 10:23:08 PM »
petee16, good luck!
clherestian, good to know, my whey is clear, except when have lots of it to look through then it's the typical transparent green tint.
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Brine Ripened (Aegean Sea)
»
petee16's Feta Cheese Making