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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Brine Ripened (Aegean Sea) => Topic started by: Mermaid on November 12, 2015, 04:22:45 PM

Title: Target pH for greek style feta
Post by: Mermaid on November 12, 2015, 04:22:45 PM

What is everyone's ideal pH for feta before brining?

I usually get around 4.9 but I've noticed it ages better when its lower, like 4.85 or so.

It also seems some people do a pre-brine before storage brine, while others dry salt and drain more, then place into storage brine. I'm curious to see if anyone has tried both methods, as Im trying to move away from pre-brining.

Thanks

Title: Re: Target pH for greek style feta
Post by: Stinky on November 12, 2015, 06:13:45 PM

I can tell you that dry-salting and then putting in storage brine is too salty, but I don't have a ton of experience with it yet. Does yours get nice and crumbly?

Title: Re: Target pH for greek style feta
Post by: scasnerkay on November 14, 2015, 06:24:01 PM

I have a batch that I dry salted only. It is quite tasty. I will need to give some away to friends, because I do not expect a long shelf life this way.