Author Topic: Target pH for greek style feta  (Read 59 times)

Offline Mermaid

  • Mature Cheese
  • ****
  • Location: Massachusetts
  • Posts: 162
  • Cheeses: 14
  • Default personal text
Target pH for greek style feta
« on: November 12, 2015, 10:22:45 AM »
What is everyone's ideal pH for feta before brining?

I usually get around 4.9 but I've noticed it ages better when its lower, like 4.85 or so.

It also seems some people do a pre-brine before storage brine, while others dry salt and drain more, then place into storage brine. I'm curious to see if anyone has tried both methods, as Im trying to move away from pre-brining.


Offline Stinky

  • Old Cheese
  • *****
  • Location: California
  • Posts: 937
  • Cheeses: 76
Re: Target pH for greek style feta
« Reply #1 on: November 12, 2015, 12:13:45 PM »
I can tell you that dry-salting and then putting in storage brine is too salty, but I don't have a ton of experience with it yet. Does yours get nice and crumbly?
It's probably a pathogen.

Offline scasnerkay

  • Old Cheese
  • *****
  • Location: Sunnyvale, California
  • Posts: 620
  • Cheeses: 134
  • Default personal text
Re: Target pH for greek style feta
« Reply #2 on: November 14, 2015, 12:24:01 PM »
I have a batch that I dry salted only. It is quite tasty. I will need to give some away to friends, because I do not expect a long shelf life this way.