I've been making pasteurized/homogenized 3.25% cow's milk feta with fairly good success. Now I decided to make sheep milk feta. It is 6% fat pasteurized but not homogenized. Instead of paying $5 per gal for cow's milk, I paid $5 per liter for sheep's milk and drove 3 hours to get it.
So, I don't want to leave any room for failure and discard 10 Lt of precious milk. My question if there is any significant differences in the process. I guess I need to heat up to similar temp but how about pH before renneting? How fat content affects renneting time although the milk is not homogenized? I guess I still need to add CaCl2 but can skip lipase. Sure it will be creamier but how long should I be waiting for draining to press?
Any help will be appreciated.