CheeseForum.org » Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Brine Ripened (Aegean Sea) => Topic started by: Stinky on February 11, 2015, 01:24:49 AM
-
This time tried to get that open, crumbly texture. Didn't, but it tastes marvellous.
1 gallon P/H whole milk
1/2 tsp. Aroma B
1/4 tsp. CaCl2
1/2 tsp. calf rennet
1/8 tsp lipase
On that note, the recipe seems to use quite a bit of rennet and culture for a small amount of milk. It originally called for 1/4 tsp. lipase, but I don't want to burn through that too fast. I ended up going with the seemingly high amounts of cultures and rennet, but any thoughts on the matter?
10:51 Added lipase to milk, began heating.
11:00 Reached 86º F, added culture. Gah, I'm used to the two-gallon pot; this heats up faster and is harder to control.
12:03 Added CaCl and Rennet
1:08 Cut curds to 1/2 inch
1:20 Stirred for 20 minutes
1:40 Let sit for 5 minutes
1:47 Drained
Dry salted and placed in jars of 8% brine.
-
Now that really looks nice and I love the Jars... Well DOne :)
AC4-this one - you need more for the others
-- Mal
-
Good looking Feta. I like the big chunks in the jars. I usually make mine in smaller pieces but yours look much more delicious. AC4U!
-
Now that really looks nice and I love the Jars... Well DOne :)
AC4-this one - you need more for the others
-- Mal
Thank you! It tastes great, too. :D
Good looking Feta. I like the big chunks in the jars. I usually make mine in smaller pieces but yours look much more delicious. AC4U!
Thanks! I think I ended up going a bit over the recipe's inch by inch, but it's a nice size.