I made feta yesterday, and everything seems to be fine, although I haven't tasted it yet. I used the recipe from Artisan Cheesemaking at Home, but substituted flor danica for aroma b, because I am limited on starter cultures in Anchorage (until I get an internet order).
My question is this- I doubled the recipe because I had a lot of milk, the original recipe called for 1/2 tsp of rennet for a 1 gallon batch. I made a 2 gallon batch, so I used 1 tsp.liquid, vegetable) That seems like way too much, especially since reading posts and recipes here. I am new here, and to cheesemaking in general, so I thought I'd better ask. I am about to cube her up and salt her. In case it matters (I am finding out that when I ask that it usually does) the milk was grocery store, p/h. I let it Rennet (if that can be a verb) for one hour, at 86 deg. It's too late to fix, but maybe good to know. Is there a formula for rennet use?
On the side, Thanks for this forum, I'm the only one I know who makes cheese, so I got no one else to ask!
I am going to try Gjetost with my leftover whey. I found the recipe after link surfing from here, http://biology.clc.uc.edu/fankhauser/cheese/Gjetost/Gjetost.htm.
I have to clean my pot though, I burned a bunch of milk to it making Skyr. Fun fun fun...