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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 June 09, 2008, 08:36:26 AM
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Note, may be too salty for some people . . .
INGREDIENTS
- 2 US gallons Goat Milk
- 1 packet Mesophilic Culture
- 1/4 tsp. Lipase Powder
- Rennet of your choice and amount as per directions or your experience
- Kosher or Sea Salt
- Brine: 1/2 cup Kosher or Sea Salt per 1/2 US gallon of water (boiled and cooled to below room temp) + if want ½ tsp Calcium Citrate to prevent the feta from crumbling in the brine
DIRECTIONS
- Heat milk to 145 F and hold for 30 minutes.
- Cool in ice water bath to 86 F.
- Add culture and Lipase Powder and allow to rest at 86 F for one hour.
- Dilute rennet in 1/2 cup water, add to milk and set aside for 45-60 minutes to set.
- When get clean break, cut curd in 1/2 in/1 cm cubes, allow to rest ten minutes.
- Stir every ten minutes and hold at 86 F for 45 minutes.
- Pour off as much whey as possible into clean jars.
- Drain curds in cheesecloth lined colander, then hang for 3-4 hours.
- Flip curd wet side down and re-hang.
- Place cheesecloth wrapped ball of feta in bowl in fridge overnight.
- Gently cut feta ball into large cubes, salt gently with salt and place in sealed container in fridge for one week.
- Make and cool brine in gallon jug. After feta has aged one week, gently put cubes of cheese in brine and store refrigerated.
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It sounds good. I may have to try this next. I have found a source for raw goats milk and it's something that I could finally eat fairly quickly.
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If the feta is too salty, just soak in milk for upto an hour before eating.
Must say that this recipe is completely different to the one that i use. Must try it sometime and see what the difference is.
Tracey
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Feel free to post your frequently used one and let us know which you prefer . . .
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Thought I might try this recipe and see what the difference is between this and the recipe that I usually use.
Noted with interest though, there is the addition of calcium citrate to prevent fetta from crumbling in brine. This addition seems optional, and I am wondering if maybe this is what everyone is experiencing.
Will have to look this up as I haven't come across it before, and I think two control batches would need to be made before any comparisons could be concluded.
On second thoughts, I think that I will wait to get the calcium first before giving this a go. Then I will make them both from the same batch of milk, same conditions, everything, and see what the difference is.