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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Brine Ripened (Aegean Sea) => Topic started by: anyaga on June 22, 2012, 01:45:38 PM

Title: KEFIRETA
Post by: anyaga on June 22, 2012, 01:45:38 PM
Please read about my new cheese, kefireta, at http://korovacheese.blogspot.com (http://korovacheese.blogspot.com)!
Title: Re: KEFIRETA
Post by: StinkyCheese on August 05, 2012, 01:24:01 AM
Soooo...  How did it turn out after brining???  I'm interested to try this since I really like both kefir and feta.  :)
Title: Re: KEFIRETA
Post by: dukegus on August 05, 2012, 07:13:15 AM
Soooo...  How did it turn out after brining???  I'm interested to try this since I really like both kefir and feta.  :)

Yeah I'm interested too!
Did the CO2 from Kefir alters the consistency of the cheese?
Title: Re: KEFIRETA
Post by: anyaga on August 11, 2012, 07:23:14 PM
It is amazing! It's a bit more solid than feta, not so crumbly, easy to slice , and the flavor is wonderful.  I am down to my last piece, so I am planning on making a new batch some time soon. Co2 from kefir is not an issue; I've done lots of kefir cheeses and never had any problems.