Feta First attempt

[lthaus]

Howdy and Welcome to my first attempt at Feta.   ( my Experience is simply 1 batch of Moz and now this..)

I'm looking for any feed back I can get from my limited pictures.  I used http://www.wikihow.com/Make-Feta-Cheese method for my first batch.

First up.. Whey man!

Baby Feta

After 6 hours hanging

In a improvised press

After the pressure and unwrapped

Cut open

In Whey Brine (12%)



I am new around here as well.. I have started reading and searching.. 
Thanks for taking the time.
vito.

[mtncheesemaker]

Looks good so far. I had issues with feta "dissolving" in the brine until I started hanging it for 24 hours and then cutting it into chunks and letting it "harden up" for 2-3 days before brining. Hope yours does well.
And welcome to the forum!
Pam

[Tea]

Looks good.

[Ken]

I don't press or hang my fetta. After leaving it in the hoops overnight I take them out and let them dry out for 1-3 days, then put them in 12-15% brine solution. Never had any crumble.

[lthaus]

I'm having a hard time putting my finger on how long to brine it..

Any suggestions?

I tasted it today after about 36 hours.. and I'm liking the taste..
But I also read it can be stored in brine forever...

What do you all do for that?

[Tea]

Well I'm with Ken.  I don't hang or press my feta either.  After letting it stand over night in the moulds, I then place the cheese into a container and pour over a 12% brine. I have made the brine on either water and whey, I get the same results.  The container is almost the exact size of the cheeses, so they don't get overly salty.

I would have said that the cheese would last 6 months, but I don't know about indefinately.

There are lots of threads here in regards to feta.  Go back to the beginning and see if you can find the answers  your wanting there.

[Ken]

I also keep mine in the brine until I decide to use it.