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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Brine Ripened (Aegean Sea) => Topic started by: Cheese Head on January 24, 2009, 06:23:33 PM
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Today I start my fourth Feta making with my mom Jean, who's visiting from Vancouver Canada, based loosly on several recipes ;D.
MAKING
- Jan 24, 2009, 12:05PM: Poured 1 US gallon/3.8 litres of store bought pasteurized homogenized whole cow's milk from fridge into stockpot on smallest gas burner ring on stove. Turned gas on low and warmed and stirred milk to 90 F/32 C, turned off gas.
- Jan 24, 2009, 12:10PM:
- As milk pasteurized, to standardize, trickled and whisked in 1/4 teaspoon diluted CaCl2.
- Measured ~0.25 grams Danisco's Choozit Brand Mesophilic Starter Culture MM100 onto mini digital scale, tapped off onto top of milk and whisked in.
- Measured ~0.40 gram Danisco's Brand Mild Calf Lipase onto mini digital scale, tapped off onto top of milk, whisked in.
- Measured ~0.25 gram CHR Hansen Brand powdered rennet onto mini digital scale, tapped off onto milk and started stirring in before realized forgot to dilute first. Measured another ~0.20 grams, tapped off into 1/4 cup cool water, stirred to dilute, then trickled onto milk while whisking in thoroughly for another 1 minute.
- Covered and set aside for culture to grow and curd to set @ 12:20PM.
- Jan 24, 2009, 1:00PM: Checked for Clean Break (http://cheeseforum.org/Making/Best_Practice_Check_Curd_Clean_Break.htm), not yet.
- Jan 24, 2009, 1:40PM: Checked for clean break, OK, Cut Curds (http://cheeseforum.org/Making/Best_Practice_Cutting_Curd.htm) and left to rest.
- Jan 24, 2009, 3:00PM: Ladled cut curds and whey into Camembert hoops on mats on draining board.
- Jan 24, 2009, 4:00PM: Turned cheese (http://cheeseforum.org/Making/Best_Practice_Turning.htm).
- Jan 24, 2009, 5:00PM: Turned cheese.
- Jan 24, 2009, 7:00PM: Turned cheese.
- Jan 24, 2009, 9:00PM: Turned cheese.
- Jan 24, 2009, 11:30PM: Turned cheese.
- Jan 25 2009, 9:30AM: Removed hoops, cheese still very soft, cut each into 8 pie pieces and placed into newely made 12% brine to mature and placed container with brine & Feta in fridge.
- Feb 10 2009, 6:00PM: Used some of Feta after aging in brine for 16 days, nice flavour, little soft and flavour not strong.
NOTES
- Used extra Lipase to get stronger flavor, next time use more.
- Would like cheese to be a little firmer, increase temp after cutting curds next time.
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Pictures #2 . . .
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Oh John how wonderful to share this time with your mum. I hope the cheese turned out, and that your mum enjoyed it also.
Can't wait to see the pics.
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Thanks Tea, turned out fine, I'd like my next batch to be a little less moist, I assume just warm curd at a little higher temperature next time?
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How much Feta did this make?
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I don't know what yeild John's made, but out of a 10ltr batch (just over 2 gallons) I usually get 6 x 1lb blocks.
HTH
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I don't know what yeild John's made, but out of a 10ltr batch (just over 2 gallons) I usually get 6 x 1lb blocks.
HTH
Excellent. I love Feta as much as I love goat cheese. I frequently put either on salads, it's sorta a staple in my diet. So I'm going to be making this soon. Seems like it would be a LOT cheaper -- and better!
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If you make feta using the goat's milk, you don't need to use lipase. Feta was originally goats milk, the lipase is added to cow and sheep to give it that traditional "sharp" taste and smell.
Let us know what you decide to make and how it turns out. Good luck.
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If you make feta using the goat's milk, you don't need to use lipase. Feta was originally goats milk, the lipase is added to cow and sheep to give it that traditional "sharp" taste and smell.
Let us know what you decide to make and how it turns out. Good luck.
I may even try my hand at videoing it :)
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when will this be ready to eat?
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If you make feta using the goat's milk, you don't need to use lipase. Feta was originally goats milk, the lipase is added to cow and sheep to give it that traditional "sharp" taste and smell.
Let us know what you decide to make and how it turns out. Good luck.
Thanks Tea!
Is this the best recipe for Feta?
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Well there are a number of feta recipes here on the board. Personally I prefer storing mine in blocks in a brine solution. That way they will last 6-12 months, not that any makes it that far anyway.
I haven't tried the version that is cut up and salted like John does so I can't comment on his. My recipe is post there somewhere, so have a read through them and pick one that you think would work for you.
Wayne again I can't speak for John's cheese, but mine can be eaten a couple of hours after going into the brine.
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Wayne, Tea knows her Feta, so yep I guess it's ready in a couple hours after being in brine.
LL, I didn't weigh this one my it's the same as my previous batch (http://cheeseforum.org/forum/index.php/topic,809.0.html) which also used 1 US gallon whole milk and I did weigh at 2.0 lb/0.91 kg of cheese, before brining. That batch I brined with saturated brine for just a few minutes and then stored in tub without brine, ready to go straight away I guess. We had some immediately and tasted great.
Tea, I remember in one of your posts that added herbs, was that during making or after and did you use dried and if so what type or is my memory kaput?
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Wayne, Tea knows her Feta, so yep I guess it's ready in a couple hours after being in brine.
LL, I didn't weigh this one my it's the same as my previous batch ([url]http://cheeseforum.org/forum/index.php/topic,809.0.html[/url]) which also used 1 US gallon whole milk and I did weigh at 2.0 lb/0.91 kg of cheese, before brining. That batch I brined with saturated brine for just a few minutes and then stored in tub without brine, ready to go straight away I guess. We had some immediately and tasted great.
Tea, I remember in one of your posts that added herbs, was that during making or after and did you use dried and if so what type or is my memory kaput?
Ok, I feel dumb now but i've seen this phrase a few times. What is "saturated brine"? Isn't brine what you saturate cheese IN?
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Never a dumb question here, for this cheese I used a 12% brine.
I built a Best Practices webpage on Brine (http://cheeseforum.org/Making/Best_Practice_Making_Brine.htm), explains saturated brine and other stuff (page is unfinished, sorry).
More info on the Best Practices - Salting webpage (http://cheeseforum.org/Making/Best_Practice_Salting_Curds.htm).
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John I put fresh herbs and garlic into the whey with the last stir of the curd, then poured the curd and whey into the mould so that all the flavours and herbs would find there way into the cheese. Find my post Feta #4, I think it is towards to end of that post.
Lady, you probably have noticed that different cheeses call for different salt solutions to be made up. Most cheeses seem to be around the 20%, but feta it is between 12-15% salt solution, which for me equates to 120gr salt and 880gr boiling water for a 12% solution. A saturated solution is when no more salt can be dissolved into the water, which ends up being somewhere around a 26% salt solution. HTH
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John I put fresh herbs and garlic into the whey with the last stir of the curd, then poured the curd and whey into the mould so that all the flavours and herbs would find there way into the cheese. Find my post Feta #4, I think it is towards to end of that post.
Lady, you probably have noticed that different cheeses call for different salt solutions to be made up. Most cheeses seem to be around the 20%, but feta it is between 12-15% salt solution, which for me equates to 120gr salt and 880gr boiling water for a 12% solution. A saturated solution is when no more salt can be dissolved into the water, which ends up being somewhere around a 26% salt solution. HTH
Ah, thank you for that explanation, now I get it!
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Tea, thanks for the methodology and yes just found your old post, thanks for ideas.
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Just ate some of this Feta aged 16 days in brine on pizza with artichokes and on salad, picture posted above.
In summary, still too moist, not crumbly, not very salty, flavour nice but not strong.
Brine colour has gone from white opaque to more whey green opaque, not as much as colour in picture. Presumably from whey coming out of cheese.
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I whonder how it was after a month? do you have any left?
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Hi eVenon, actually still do have some left and ate some on salad last night, tastes great, still a little creamy soft.
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Mister John, can you estimate for me what .25 grams is in teaspoons? Also the .40 that you used for the Lipase.
TIA
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Worlock, 0.25 gram is ~1/8 teaspoon, 0.40 gram is ~ 1/5 teaspoon, volume amounts are variable as depends on settling of powder, plus I was having trouble measuring that small accurately, which is why I switched from this (http://cheeseforum.org/forum/index.php/topic,241.0.html) to this mini scale (http://cheeseforum.org/forum/index.php/topic,622.0.html). Have fun!
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That is very interesting. Doesn't that seem a bit less than usual for 1 gal? Or is that completely brand name dependent, ie, for culture and whatnot...
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I think those are quite standard amounts per 1 US gallon of cow's milk for manufactured meso culture and lipase . . . they've worked for me for many batches, others may use more I haven't checked their records. Here is a guideline for starter culture (http://www.dairyconnection.com/cultures.htm) from where I buy mine, it's the same amount. And here is their recommendation on lipase amounts (http://www.dairyconnection.com/lipase.htm), in this batch I used almost double their recommendation as I wanted a stronger taste and as I bought their mild Calf Lipase (http://cheeseforum.org/Making/Lipase.htm) and as I mistakenly bought the 16 ounce bag so i have a life time supply!
The rennet I'm using is crystal (picture of green packages (http://cheeseforum.org/Making/Best_Practice_Renneting.htm)) so I wouldn't use that as a guideline as yours is probably different brand or liquid. I think best to go by manufacturers recommendation then up or down amount on later batches depending on results. That said, lots of posts on curd setting (http://cheeseforum.org/Making/Best_Practice_Check_Curd_Clean_Break.htm) rennet and amounts in the Ingredients Board.
Let us know what you try and how it works out!
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First off, thank you for your patience to what might seem as really basic questions. To me they're not, hehe.... I'm really trying to wrap my mind around the science of it, the fascination of it, the pure joy of feeding my family homemade cheese as I did today. We had today feta and parsley typical of what we grew accustomed to in Turkey while we spent 4 years in. It was deeply pleasing.
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No problem with questions, always happy to help. But, I'm no guru, I'm not a great cheese maker as you can see by some of my records, and others on here are way more knowledgeable about cheese and cheese making than me.
It is a fascinating and very complicated subject that in some ways I think modern society has somewhat lost from all the cheese makers of the last 2000 years before us. And agree, in our high tech society it's very pleasing to make something artisanal, especially when it turns out well ;D.
Congrats on your 4 years posting in Turkey, my family and I were 3 years in Damascus during which we did a very nice driving holiday up through to Cappadocia Area in Turkey, moved to Houston in 2004. I don't remember parsley feta, did you use dry or fresh parsley and how much and would you use less or more next time?
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Very nice looking cheese Giovani!
I am probaly gonna get slapped for this but I've never cared for feta. I wonder if I'd like homemade feta? I made it once for my sister and gave it away before even trying it. Maybe I should try again. You've inspired me!
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No problem with questions, always happy to help. But, I'm no guru, I'm not a great cheese maker as you can see by some of my records, and others on here are way more knowledgeable about cheese and cheese making than me.
It is a fascinating and very complicated subject that in some ways I think modern society has somewhat lost from all the cheese makers of the last 2000 years before us. And agree, in our high tech society it's very pleasing to make something artisanal, especially when it turns out well ;D.
Congrats on your 4 years posting in Turkey, my family and I were 3 years in Damascus during which we did a very nice driving holiday up through to Cappadocia Area in Turkey, moved to Houston in 2004. I don't remember parsley feta, did you use dry or fresh parsley and how much and would you use less or more next time?
Fresh parsley. To use anything else would be a travesty of justice! lol... My wife is a master of Borek. A fried fetta/parsley casing in what's I'm sure you remember, cigarette borek. She took many many Turkish cooking classes. It was really wonderful. She learned so much and we as a family benefited from her knowledge and really got into the weekly Sunday market runs she would make. Sigh... man those were such good times.
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Debi, I'd never slap you for saying that... but I would give you the *look*.... lol.....
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Maybe it's the salt! I'll try the milk soak thang. I don't like much salt.
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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
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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!
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I hear ya, it's been unseasonably cooler here as well in DC.
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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!