Howdy and Welcome to my first attempt at Feta. ( my Experience is simply 1 batch of Moz and now this..)
I'm looking for any feed back I can get from my limited pictures. I used http://www.wikihow.com/Make-Feta-Cheese (http://www.wikihow.com/Make-Feta-Cheese) method for my first batch.
First up.. Whey man!
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs793.snc4/67375_438733792498_692527498_5404459_6237695_n.jpg)
Baby Feta
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs779.snc4/65962_438733937498_692527498_5404464_595310_n.jpg)
After 6 hours hanging
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs774.snc4/67422_438852407498_692527498_5407388_4043700_n.jpg)
In a improvised press
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs749.snc4/64962_438890172498_692527498_5408006_3143311_n.jpg)
After the pressure and unwrapped
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs416.ash2/69425_439208537498_692527498_5414631_4132491_n.jpg)
Cut open
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs779.snc4/65925_439209202498_692527498_5414638_218966_n.jpg)
In Whey Brine (12%)
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs814.snc4/69467_439209907498_692527498_5414648_5111029_n.jpg)
I am new around here as well.. I have started reading and searching..
Thanks for taking the time.
vito.
Looks good so far. I had issues with feta "dissolving" in the brine until I started hanging it for 24 hours and then cutting it into chunks and letting it "harden up" for 2-3 days before brining. Hope yours does well.
And welcome to the forum!
Pam
Looks good.
I don't press or hang my fetta. After leaving it in the hoops overnight I take them out and let them dry out for 1-3 days, then put them in 12-15% brine solution. Never had any crumble.
I'm having a hard time putting my finger on how long to brine it..
Any suggestions?
I tasted it today after about 36 hours.. and I'm liking the taste..
But I also read it can be stored in brine forever...
What do you all do for that?
Well I'm with Ken. I don't hang or press my feta either. After letting it stand over night in the moulds, I then place the cheese into a container and pour over a 12% brine. I have made the brine on either water and whey, I get the same results. The container is almost the exact size of the cheeses, so they don't get overly salty.
I would have said that the cheese would last 6 months, but I don't know about indefinately.
There are lots of threads here in regards to feta. Go back to the beginning and see if you can find the answers your wanting there.
I also keep mine in the brine until I decide to use it.