Hi all,
sorry to intrude in this thread, but this site is way big and did not want to create a new topic.
in short - making feta for the past year - great success. lately however, my curds are becoming softer and softer - to a point that when I transfer them into the cheese cloth - they break apart and the whole thing looks like a white soup, and the water doesn't come out as easy as it used to.
The way I do it - warm up the milk to 38-39C, add CaCl , some yogurt, and then rennet. after approx 40-45 min the whole thing is jello-like, cuts very well, and after another 45-60 min - there are clean cubes and clean water in the pot. Picture-like results. carefully spill it in the cloth and my misery starts....
what am I doing wrong - over / under heating, not enough CaCl ?, the rennet is not old ... any tips / suggestions? Thanks a lot for the help - you can probably understand best how much suffering there is with no feta on the table ...