Author Topic: Riha's feta #4 – The Great Feta Experiment  (Read 3362 times)

Offline mtncheesemaker(Pam)

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Re: Riha's feta #4 – The Great Feta Experiment
« Reply #30 on: October 24, 2009, 03:57:54 PM »
I made a 2 gallon batch of feta with goat's milk a few days ago using the Fias recipe: Hang for 24 hours, cut into chunks, salt them and leave in a covered container for 3 days at room temp. Today I put them into brine with a little CaCl. They are firmer so far than any other batch I've made. My last attempt turned to mush in the brine. I'm hoping firming them up first helps.
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Offline Tea

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Re: Riha's feta #4 – The Great Feta Experiment
« Reply #31 on: October 24, 2009, 04:06:22 PM »
Apparently if you make your brine out of the whey, it can reduce/iliminate the "melting".

Offline mtncheesemaker(Pam)

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Re: Riha's feta #4 – The Great Feta Experiment
« Reply #32 on: October 24, 2009, 04:25:07 PM »
Thanks, I'll try that next time.