Feta success

[T-Bird]

Made feta for the 1st time last month. I used the fiasco farm (dot com) method except I used whey instead of water for the brine. I aged it for 4 weeks in the fridge- perfect results. Cheese firm, salty at the level of commercial feta. I don't think I have ever had any recipe work that well the 1st time. Oh- I did use cow's milk from the store. T-Bird

[mtncheesemaker]

Congrats on your success! Feta is a great basic to have under your belt.
Pam

[smilingcalico]

I do a raw cows milk feta that sells really well.  It's a good cheese, even if it parts from the traditional goats milk.  I don't add lipase.  Did you use it or leave it out?

[T-Bird]

I didn't have any at the time I made this cheese, since many recipes said it was optional, I made w/o it. Tasted great, had a VERY good texture, had slightly less "bite" than commercial feta, but was still really good. I have lipase now. I have got to start my Christmas stilton copy then I'm making more feta, this time with lipase. T-Bird

[T-Bird]

Stilton copy was VERY good just made my 2nd feta today. Same receipe. Will report results in a new thread. T-Bird