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Riha's feta #4 – The Great Feta Experiment

Started by riha, September 16, 2009, 11:48:38 PM

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mtncheesemaker

I made a 2 gallon batch of feta with goat's milk a few days ago using the Fias recipe: Hang for 24 hours, cut into chunks, salt them and leave in a covered container for 3 days at room temp. Today I put them into brine with a little CaCl. They are firmer so far than any other batch I've made. My last attempt turned to mush in the brine. I'm hoping firming them up first helps.
Pam

Tea

Apparently if you make your brine out of the whey, it can reduce/iliminate the "melting".

mtncheesemaker