Just thought that I would post my results from the goats milk fetta that I made yesterday. My daughters inlaws run a few goats, and every now and then she send in some frozen milk for me to made some fetta for her. I had noted in other threads that I have tried making fetta from both store bought and UHT goats milk before, with no success at all.
So this is what I got from the fresh frozen milk. The recipe that I used is in the recipe exchange section, fetta #4, so I won't repost that here. Setting time is recommended between 60-90 mins, but I found that after 45mins I had a very good curd set, so I decided to cut at that time. The curd is then to be left and turned ever hour for 2 hours. I found that the curd was wanting to mat, which usually doesn't happen with cows milk, so I was stiring probably every 1/2 hour, to try and prevent matting. At the 1 1/2 hour mark decided that I would drain, as the curd was not wanting to break apart, and I didn't want to over stir.
Also as this is goats milk, I didn't use lipase. One thing that did strike me is how white this cheese is compared to the cow's milk.
