My first Feta

[H-K-J]

Search on this forum is awesome
Check this out Have fun ^-^

[JeffHamm]

Hi Doris,

It's pretty simple.  Here's what I do.  For buttermilk, I just buy a 500 ml carton of live culture buttermilk.  Then, leave it out at room temperature for the day.  It will thicken like yogurt.  Pour it into sterilized ice-cube trays, freeze, then remove and bag the ice cubes.

For other cultures, like Flora Danica, I buy a 1 litre UHT skim milk.  Put a small amount of culture in, and again, leave it out for 12-24 hours.  For a thermophillic culture, I put the carton of UHT skim in the hot water cupboard.

I've used ice cubes that are a year old, and they seem to work fine.  Typically, I think 3 or 4 cubes works well in a 10 or 11 litre make. 

Do a search on mother culture and you may find more.

- Jeff

[green zebra]

Hi Jeff,
Thank you for this info. I will do more research and eventually try this.
Doris

[green zebra]

Hi H K J
this is a fantastic visual and read on mother cultures.
thank you!
Doris

[JeffHamm]

Well, moved it into the fridge today.  Had a taste, and it's pretty good.  A touch salty and I can taste the vinegar a bit, but if I washed it in a cup of milk I'm sure that would all be gone.  Not bad for a first attempt.

- Jeff

[JeffHamm]

Forgot to update this, as it's just about gone (one piece left).  After aging a few weeks this really came into its own.  A very nice feta.  I think I'll make another batch tomorrow.  :)

- Jeff