Author Topic: John's Cheese #031 - Feta #4  (Read 3905 times)

Offline DeejayDebi

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Re: John's Cheese #031 - Feta #4
« Reply #30 on: March 24, 2009, 09:05:57 PM »
Maybe it's the salt! I'll try the milk soak thang. I don't like much salt.


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Offline Worlock

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Re: John's Cheese #031 - Feta #4
« Reply #31 on: March 24, 2009, 09:10:41 PM »
Debi, I guarantee you if you only soak it for the 10 minutes in brine like he talked about it won't be overwealming.  It also won't last 12 months like it would if it sat in the mess.  But that short of time is enough to halt the acidification and to add flavor.  It would just need to be eaten in 1-2 weeks for fear of spoilage. 

Ted

Offline DeejayDebi

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Re: John's Cheese #031 - Feta #4
« Reply #32 on: March 24, 2009, 10:29:06 PM »
SOLD! I'll try it. I did always find the saltiness overpowering.

It better warm up soon I need to make a hole in my basement to set up my cheese cave. I have an unheated basement and no boiler down there so it's cold as a well diggers butt!

Offline Worlock

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Re: John's Cheese #031 - Feta #4
« Reply #33 on: March 24, 2009, 10:38:24 PM »
I hear ya, it's been unseasonably cooler here as well in DC.

Offline DeejayDebi

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Re: John's Cheese #031 - Feta #4
« Reply #34 on: March 24, 2009, 10:41:12 PM »
I think the whole country has been very cold this winter. I was a nice comfortable 50-55 degrees last week and this week 20's again - sheesh!


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