Made my second Fetta yesterday. Same recipe as the first one, but this time I significantly reduced the synerisis time, aiming for a softer style.
8 litres fresh cows milk
130 ml meso starter mother culture
No lipase this time
Ripen 60 minutes @ 32C
Add rennet, 1.04ml
Set time 75 minutes
Cut 10mm cubes
Rest 10 minutes
Stir and rest for a total of 50 minutes
Hoop into 2 square fetta hoops and some surplus into a cam hoop. The reason for the surplus was due to the shorter synerisis time producing a much wetter, bulkier curd.
Drained and turned overnight 20 hours
Placed in Brine 12%
Yield was similar to last time, 1280 grams.
The texture is much softer, more like a danish style UF fetta, and more closed than my first one. Taste is very good, lacking the sharpness from the lipase, creamy and mouthfilling. The overall eating experience is very different from my first attempt, with the softer texture dominating and providing a totally different mouthfeel. Still has that lovely fresh 'milky" fetta flavour though!
Overall, happy with the result, but I do prefer the drier, crumblier version.
