My first Feta

[ofer]

Here are some pictures of my first Feta. I started in on Saturday, basically according to the recipe in the "recipes" section here. I used pasteurized store bought 3% cow milk (not UHT), two ice-cubes from my homemade Mesophilic Starter Culture, and didn't add any CaCl or Lipase. I salted the whey and used it as brine. The last picture shows one cute Feta cube after 4 days of brining (today)! It turned out crumbly as it should, but I have to keep it in water for an hour before serving, because it is too salty otherwise.

[ConnieG]

Congratulations - that looks like a tasty cheese to me!

[Tea]

Congratulations, that looks wonderful. 

I have some feta on the stove now, that I should be attending to.

[ofer]

Thanks, Connie and Tea, for your warm welcome! 

[DeejayDebi]

Very nice ofer! I find feta very salty in general.

[ofer]

Thanks, Debi!
It is very salty, and the problem is that after soaking in in water for an hour to get some salt out, it losses much of it's crumbliness... I used a 13% brine, but maybe, if I don't intend to keep it for a long time, I can use a milder brine next time...

[INGrandad]

Now that's what I was looking for when I tried to make feta yesterday. Nice job, I got my work cut out for me.

[DeejayDebi]

I am definately not a fan of feta because of the salt but perhaps a bit less salt would help. We do have several fata fans here maybe they will pop in soon.