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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Brine Ripened (Aegean Sea) => Topic started by: KarenD on November 15, 2009, 04:40:46 PM

Title: Raw or pasteurized milk for aged feta?
Post by: KarenD on November 15, 2009, 04:40:46 PM
If you plan to age feta longer than 60 days before consuming it, is it safe to use raw goat milk?
Title: Re: Raw or pasteurized milk for aged feta?
Post by: Alex on November 15, 2009, 05:27:21 PM
Wellcome to the forum Karen

Being from a trusted source, most definitely - yes. I do that all the time with goat and cow milk.
Title: Re: Raw or pasteurized milk for aged feta?
Post by: KarenD on November 15, 2009, 05:56:24 PM
Thanks Alex!  The milk comes from my own Nubian goats.  I have been making fresh chevre mainly, but I think feta will be a wonderful way to preserve their milky greatness through their drying off period this winter.
Title: Re: Raw or pasteurized milk for aged feta?
Post by: DeejayDebi on November 15, 2009, 06:11:23 PM
Welcome Karen. I use raw milk whenever possible. I do not have my own critters so it's not always possible. Good luck with your feta!