Fets Question

[jo1973]

yeah, i think i might be the same as you.  I don't like the strong taste.

[smilingcalico]

Some recipes have what seems to be an extremely high amount of lipase.  I'd probably start out with a quarter of the recommended amount and adjust from there.  That's if you choose to use it at all.  In my opinion, that strong lipase flavor doesn't pair well with much else.

[darius]

I used lipase in this make... first time I've had or used lipase in anything. I'll know in a few days if I like it or not!

Here's my feta cut into small slabs and salted for a 2+ day cure on the counter.

[jo1973]

I might leave the lipase out next time I make feta.

Thanks

I used lipase in this make... first time I've had or used lipase in anything. I'll know in a few days if I like it or not!

Here's my feta cut into small slabs and salted for a 2+ day cure on the counter.

That looks great.  Let me know what you think of the taste.  Have you made feta before without the lipase or this is the first time you have made feta?

[margaretsmall]

I had the same 'melting feta' problem with my first two batches, total sludge at the end. After consulting with my cheese guru, I left the 3rd batch much longer, 4 days, until I was sure it was dry, and also sprinkled it with a bit of salt. Now about 6 weeks in the brine which is still crystal clear and the feta is firm. I marinated some in sunflower oil (also at my guru's suggestion) which doesn't freeze in the fridge.
Margaret

[darius]

Jo, I've made feta before, and it was great until it sat in refrigerated brine and turned to sludge. This is the first time to use lipase... we'll see if I like it. The recipe at Fias Goat Farm says she uses lipase because she likes the stronger taste... but I have NO frame of reference so I'm still in the dark.

[jo1973]

I was thinking there must be an oil that doesn't freeze in the fridge, I might try the sunflower oil the next time.

I haven't left my feta long enough in brine to find out about the slimy feel.

[darius]

Any good oil will solidify in the fridge, some more than others. Frankly I'd choose EVOO above any other for the health benefit and just remember to bring it out soon enough to warm to room temps before using.

After all, isn't health and good taste why we make cheese?

[darius]

Here's the feta after 3-4 days at room temp, ready for the brine as soon it cools. That's a half-gallon jar.

[sstrantz]

Looks beautiful! 

[darius]

Thanks, it does! I made the brine with whey, and added 3mL calcium Chloride to half a gallon. No slick feeling so far but I'm checking it regularly, and will add vinegar if needed. That was a great tip, thanks again!

[rlatta]

We use the fiasco recipe for feta and have had it brined in the refrigerator for almost a year with no breakdown. We use raw fresh goat milk.
We also add lipase.

[christibale]

Wouldn't you want to just add the vinegar to the brine as a prophylactic action each time so you don't have to worry about it?

[darius]

Yes, I have thought of that... might be a good tablespoon of prevention. :)