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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Brine Ripened (Aegean Sea) => Topic started by: scasnerkay on October 16, 2013, 03:08:56 AM

Title: Feta - now this is more like it!
Post by: scasnerkay on October 16, 2013, 03:08:56 AM
I was aiming for a softer more tender cheese, but still able to be cubed up for eating, and not so salty! This was my best attempt yet at making feta. It is now about 5 weeks along, with very good flavor and texture. Salad tonight of tomato and cucumber from the garden, with feta!

Feta # 7     Made 9-2-13
1 gallon non-homogenized, pasteurized whole milk
1/8 tsp MA4001
1/32 tsp mild lipase (in ¼ cup water)
1/4 tsp calcium chloride (in ¼ cup water)
0.7 ml calf rennet
Flocculation multiplier of 4
Saturated Brine
8 percent whey brine

Target
Brine at 4.6 – 4.8

12:30  To temperature at 90 degrees.  Starter and sprinkled on and rehydrated for 5 minutes. Starter stirred into milk and covered to keep warm for one hour.
1:30  Temp 88 degrees. Lipase andcCalcium chloride stirred in, then waiting 5 mins. Stirred in rennet. Flocculation 10 mins. Using multiplier of 4, clean break at 40 mins.
2:20  Cut into vertical columns about 1.5 inches, and let rest 10 mins.
2:35  Used spoon to gently cut horizontally about 2 inches. Then gently started moving curds with a gloved hand.
3:00  Temp 88 degrees and pH 6.5. Letting curd rest under whey.
3:10 Decided (per Caldwell) to drain curd now. Poured into cheesecloth bag.  Whey was reserved for later use as brine.
3:40 Whey pH 6.4
4:00 Turning cheese, whey testing at pH 6.3
5:10  Flipped cheese and tested whey pH at 6.1
6:00  Flipped and placed into basket mold.  Whey pH 5.6
9:00  Flipped and whey pH 5.1
10:00 Flipped and whey pH at 5.0.
6:00 AM next day….   Now at whey pH of 4.9. Into the saturated brine for 8 hours.
2:00 Out of the brine and weighing 19.5 oz.
The cheese was put into cave on mat to dry for 2 days. Then into 8 percent brine made from the reserved whey. Then into regular frig.
Title: Re: Feta - now this is more like it!
Post by: Digitalsmgital on October 16, 2013, 03:33:45 AM
Wow! Fresh, homegrown, home-made! It just doesn't get any better than that!
Title: Re: Feta - now this is more like it!
Post by: Gürkan Yeniçeri on October 16, 2013, 10:13:19 PM
Nice recipe Scasnerkay. What is the purpose of last saturated brine + drying phase?

I make feta regularly as the family consumes it at breakfast a lot, I usually drain overnight and chuck them into 8% brine at 3C.
Title: Re: Feta - now this is more like it!
Post by: High Altitude on October 16, 2013, 11:24:28 PM
That is so pretty...you deserve a big fat CHEESE!
Title: Re: Feta - now this is more like it!
Post by: scasnerkay on October 17, 2013, 12:17:19 AM
Gurken, I don't know why, I just followed a suggestion in my Gianaclis Caldwell book I guess that it has to do with stopping the acidification? The resting phase after heavy brine was what I read on the Cheesemaking.com site. Would that give time for the salt to migrate into the cheese to help prevent the slimy breakdown?  And then the 8 % whey brine is just for storage?
You could probably answer that much better than me.
Title: Re: Feta - now this is more like it!
Post by: Gürkan Yeniçeri on October 17, 2013, 01:54:41 AM
Yes, It feels like with extra salt in the rind and drying a bit would prevent the brine break down and protects the cheese from unwanted bacterial growth or infection.

I will recommend this technique at my workshops as well. I thought I've read Mastering Artisan Cheesemaking cover to cover but obviously I skipped this little info.

I do this technique with another brine matured cheese with added P. Shermanii. It is like a hard feta but with holes and matured in brine. I never thought using it with Feta.
Title: Re: Feta - now this is more like it!
Post by: Smurfmacaw on October 17, 2013, 02:01:20 AM
Looks like you nailed it, that is exactly what I'm trying to achieve so I'll try your make next time.  Have a cheese for the success.
Title: Re: Feta - now this is more like it!
Post by: scasnerkay on November 20, 2013, 01:06:11 AM
I tried this cheese again, now at about 2.5 months out. No sliminess, good flavor, and a very nice creamy/crumbly texture. I am pleased with this make. Now only about 5 ounces left, so I better plan another!!
Title: Re: Feta - now this is more like it!
Post by: Spoons on November 20, 2013, 04:27:34 AM
A cheese for you for such a success! Makes me want to try to make my first feta! Well done!!
Title: Re: Feta - now this is more like it!
Post by: jwalker on November 20, 2013, 04:03:32 PM
 Scasnerkay , that looks fantastic , we eat a lot of feta in Greek salads and on pizzas , I am going to try that recipe.

How long does that keep once brined , and how would you compare it to commercial products.

Oh , and I'll have a side order of that salad please . :P

Here's Another Cheese Louise !!! ;D
Title: Re: Feta - now this is more like it!
Post by: scasnerkay on March 16, 2014, 04:31:33 PM
Just to complete the notes on this one... The last of this cheese was finished at the end of January, at about 4.5 months along. It was holding up just fine and tasted very good.
Going to repeat this make today!
Title: Re: Feta - now this is more like it!
Post by: Jamco spreads on February 11, 2015, 02:31:35 PM
wow, you succeeded. well done!
Have you tried making other cheeses?
Title: Re: Feta - now this is more like it!
Post by: Stinky on February 11, 2015, 09:04:48 PM
Beautiful. Take a cheese.

On that note, I think it's either brine or dry salt. I did both, 'coz of the recipe, but it's just brine for me next time. Mine's rather salty.