Author Topic: Feta success  (Read 2095 times)

T-Bird

  • Guest
Feta success
« on: September 29, 2011, 12:00:03 AM »
Made feta for the 1st time last month. I used the fiasco farm (dot com) method except I used whey instead of water for the brine. I aged it for 4 weeks in the fridge- perfect results. Cheese firm, salty at the level of commercial feta. I don't think I have ever had any recipe work that well the 1st time. Oh- I did use cow's milk from the store. T-Bird

mtncheesemaker

  • Guest
Re: Feta success
« Reply #1 on: September 29, 2011, 01:52:10 AM »
Congrats on your success! Feta is a great basic to have under your belt.
Pam

smilingcalico

  • Guest
Re: Feta success
« Reply #2 on: September 29, 2011, 03:53:21 AM »
I do a raw cows milk feta that sells really well.  It's a good cheese, even if it parts from the traditional goats milk.  I don't add lipase.  Did you use it or leave it out?
« Last Edit: October 01, 2011, 06:07:05 AM by smilingcalico »

T-Bird

  • Guest
Re: Feta success
« Reply #3 on: September 30, 2011, 11:43:30 PM »
I didn't have any at the time I made this cheese, since many recipes said it was optional, I made w/o it. Tasted great, had a VERY good texture, had slightly less "bite" than commercial feta, but was still really good. I have lipase now. I have got to start my Christmas stilton copy then I'm making more feta, this time with lipase. T-Bird

T-Bird

  • Guest
Re: Feta success
« Reply #4 on: January 09, 2012, 11:52:26 PM »
Stilton copy was VERY good just made my 2nd feta today. Same receipe. Will report results in a new thread. T-Bird