Author Topic: Feta... No clean break  (Read 745 times)

Offline Dionysos

  • New Cheese
  • *
  • Location: Canada
  • Posts: 3
  • Cheeses: 0
  • Default personal text
Feta... No clean break
« on: July 06, 2012, 11:03:50 AM »
Very new to this, it's only my second attempt and the first one has been surprisingly (for me) successful. Now, repeated the exact same process but results are not very convincing at this point.

I follow a recipe found online that seems to be quite popular (from David B. Fankhauser, wich site seems to be down at this moment), substituting the junket rennet with fromase... Bring 1 gallon of 3.25 pasteurized cow milk at 30 C, take off heat, add 1 tbl of plain yogurt, let sit from 1 hour, add dissolved rennet, let sit at room temp overnight... and this morning a thicker curd, but far from enough :-\

Is there something that can be done at this point ?


Guests, join the CheeseForum.org community to remove this ad.


Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,976
  • Cheeses: 197
  • www.wacheese.com
    • Washington Cheese Guild
Re: Feta... No clean break
« Reply #1 on: July 06, 2012, 11:51:11 AM »
treat it like normal. Your yield will be lower. Or, drain as is to make a more lactic style of cheese. Seems like either your milk is off or rennet is weak.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Dionysos

  • New Cheese
  • *
  • Location: Canada
  • Posts: 3
  • Cheeses: 0
  • Default personal text
Re: Feta... No clean break
« Reply #2 on: July 06, 2012, 02:24:42 PM »
Thanks !

Could it have something to do with the rennet being the other half of the tablet I used last week.... manipulation, storage (in refrigerator, wrapped in aluminium),... ? Are these that "sensitive" ?

Offline dukegus

  • Medium Cheese
  • ***
  • Location: Greece
  • Posts: 42
  • Cheeses: 1
  • Default personal text
Re: Feta... No clean break
« Reply #3 on: July 06, 2012, 03:56:58 PM »
Well, dionysos, the god of wine and party, I say you must get a proper source of milk to get a good clean break or get some Calcium Chloride and add it before rennet :)

Offline Dionysos

  • New Cheese
  • *
  • Location: Canada
  • Posts: 3
  • Cheeses: 0
  • Default personal text
Re: Feta... No clean break
« Reply #4 on: July 06, 2012, 05:11:13 PM »
Well, dionysos, the god of wine and party, I say you must get a proper source of milk to get a good clean break or get some Calcium Chloride and add it before rennet :)

I must say that I have had some great parties in my mouth these last days with my first feta ;D Felt the hangover this morning after seeing the result of my latest experiment ???

Read somewhere about that CaCl2, guess I will have to rely on that in the future. Worked so well before, without it...


Guests, join the CheeseForum.org community to remove this ad.