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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Brine Ripened (Aegean Sea) => Topic started by: kawatiri kaas on December 07, 2009, 10:29:06 AM

Title: Feta with skimmed milk, ok?
Post by: kawatiri kaas on December 07, 2009, 10:29:06 AM

To date I've made Feta with full cream milk (as we milk a (brown) cow now), BUT, I really want to divert more cream to other purposes. So I'm thinking of using the milk after I've skimmed the cream. Any comments on things to watch for with using a low(er) fat milk? Not that I've got full cream Feta making down pat or anything... but you guys have trodden these dark paths before me...

Title: Re: Feta with skimmed milk, ok?
Post by: MrsKK on December 07, 2009, 11:36:10 AM

I've never made Feta, but posted my results last week with making a Colby-style cheese using 3 gallons of skimmed milk and 2 of whole milk.  Versus the previous 2 batches of full-fat whole milk, my results were about 1/3 less curd.

I've decided to save my skimmed milk for making cheeses like mozzerella and Parmesan,which are intended to be made with lower fat milk anyway.

Title: Re: Feta with skimmed milk, ok?
Post by: Tea on December 07, 2009, 07:48:08 PM

As MrsK said, your yield will be down, but the resultant cheese should just be a bit harder.  Give it a go and see what you find.

Title: Re: Feta with skimmed milk, ok?
Post by: justsocat on February 06, 2010, 04:01:26 AM

I've tried skimmed milk feta. It yields more crumbly cheese with slightly weaker taste. But i liked it  :)

Title: Re: Feta with skimmed milk, ok?
Post by: judec on February 06, 2010, 04:44:35 AM

Yeah it will work.  I alos have made semi-skimmed milk feta.  I started doing it when I was having trouble with "melting" feta.  It did come out a little dryer which is what I was aiming for.

Jude.