Generally speaking the feta I've been making from "Artisan Cheese at Home" has been quite good and consistent; with one exception.
The recipe calls for the Aroma B to be added at 86F and that temp maintained for an hour, then cut and stir the curds for 20 min still maintaining 86F. However, it said that if a firmer cheese was desired the temp could be increased up to 92F while stirring the curds.
Here's what actually happened. I overshot the target temp and time (note to self: don't drink beer and play video games while waiting for the cheese) and the Aroma B spent 1.5 hours at 89-90F. I cut the curds and stirred, but once again over shot the target temp (96-98F). Everything seemed to normal, so I ladled the curds into a cloth and hung it to drain overnight as I usually do. But in the morning I ended up with a very soft spongy result.
Also, I should mention that this was made from raw goat's milk.
So did any of these accidents play a role in this? Or is this from something else?
(http://www.celticclans.org/zenphoto/albums/hostedimages/FluffyFeta.JPG)
Unfortunately, I cannot help you at all as I'm really new to the game. However, I look forward to reading people's advice.
I, too, will learn from your mistake as I'm guilty of it as well (beer & games).
Does it seem all right to you apart from the texture?
it could be a pathogen but dont freak out
Oh gassy curds... yeah .. I'd feed these to the pigs if I were you. it is a contamination issue Stinky is correct don't freak out we've all had it - and yes even from store bought pasteurised milk.
-- Mal
My failing is reading and cheese making - been caught like that as well 8)
So is this from the milk being contaminated or from my tools being contaminated, or no way to know? If it's from my tools, I'll tighten up my equipment sterilization habits. Otherwise I guess I'll just expect it to happen from time to time when working with raw milk?
It's the milk.
And calling it a pathogen is not fair, to be honest. But there seems like there could be one behind every problem. ;)
I say we take off and nuke the entire site from orbit. It's the Only Way to Be Sure... love that film !
I'd still bleach bomb the works... if you trust your milk supplier, clean and try again otherwise you might have to batch pasteurise the milk.
-- Mal :)