Crumbly pressed cheese: what next, brine or ?

[Annie]

I probably should have asked this yesterday, but didn't think of it til today when the brine was ready.

The cheese I made attempting parmasan is exactly like soft crumbly feta. Since one puts feta in brine, I made up a brine (which hadn't been ready as I hadn't expected feta). The brine is a half gallon with 1/3 whey, 2/3 water, and aboit 1.5 T cheese salt (I use much less salt because all the cheeses come out too salty otherwise).

The crumbly cheese is in a closed jar awaiting the brine--should I pit it in or not? I'm afraid getting it wet like that will ruin it.

Thanks so much :)

[Tomer1]

Can you post a picture?
Its a good idea to figure out what went wrong so you dont repeat this next time your making parm.

[Annie]

Can you post a picture?
Its a good idea to figure out what went wrong so you dont repeat this next time your making parm.

Thanks, Tomer :) I can't post a picture, and Gurkan posted a link to a document on acidity which may have explained the source of the problem. Now I just am not sure what to do with what I have! It's actually very nice, but because I use raw milk, I err on the side of caution.

[MrsKK]

I would use it for cooking - crumble it onto pizza, lasagna, etc.  If you don't have a problem with drinking the raw milk, you shouldn't have a problem with eating the cheese fresh, either.

Doesn't your parm recipe call for brining the cheese?

[Gürkan Yeniçeri]

Yep use it in cooking, prepare a bread dough and seperate into small pieces, stuff them your feta and chopped parsley mix. Cook in the oven.

[Annie]

I would use it for cooking - crumble it onto pizza, lasagna, etc.  If you don't have a problem with drinking the raw milk, you shouldn't have a problem with eating the cheese fresh, either.

Doesn't your parm recipe call for brining the cheese?

Oh, wow...

I think I'm going to turn into the world's worst cheesemaker, or at least an expert in things you can wrong...

I had so much trouble with the brine (i couldn't find any directions) that I think I blanked it out of my mind. I'm really glad you reminded me so I can fish yesterday's out of its handkerchief.

[Annie]

Yep use it in cooking, prepare a bread dough and seperate into small pieces, stuff them your feta and chopped parsley mix. Cook in the oven.

Oh, that sounds lovely, thank you Gurkan :)

[Gürkan Yeniçeri]

They look like this  ;D

[Jaspar]

Wow gonna have to try that! :)

[MrsKK]

Wow, Gurkan, those look fantastic!  Definitely going to have to try that.

[MrsKK]

I would use it for cooking - crumble it onto pizza, lasagna, etc.  If you don't have a problem with drinking the raw milk, you shouldn't have a problem with eating the cheese fresh, either.

Doesn't your parm recipe call for brining the cheese?

Oh, wow...

I think I'm going to turn into the world's worst cheesemaker, or at least an expert in things you can wrong...

I had so much trouble with the brine (i couldn't find any directions) that I think I blanked it out of my mind. I'm really glad you reminded me so I can fish yesterday's out of its handkerchief.

No worries!  We all make mistakes and sometimes they even turn out edible.  I've lost count of the number of cheeses that have become pig and chicken food.

[DeejayDebi]

Sometimes we learn best by making mistakes. You will work out this problem and it will not hapen again or your will at least have learned why and how to avoid it in the future.

[Annie]

Thanks for the encouragement, everyone :)

And Gurkan, Your picture made me very hungry! they are beautiful!

[Gürkan Yeniçeri]

Thanks Annie  ;D