Hi All
I have a friend who is salt intolerant.
But loves Fetta!
Does anyone know of a way to keep the Fetta without salt!
Brrrk!
:)
Freezing?
Yes I have made feta with no salt.
2 gallons heated to 86
add 1/4 tsp meso
and 1/4 tsp Lipase
hold for 1 hr
add rennet(1.75 ml double strength)
hold at 86 for approx 45 mins.
Cut curd let rest 10 mins then stir occasionally for 45 mins at 86.
Pour curds into cloth lined colander and hang over night. Cut into chunks.
At this point I add salt but to use without salt stop
No reason to use lipase if your not salting it and aging it.
Not salting=eating fresh.
How is this friend intolerant to salt? is it perhaps iodine shes\hes alergic to?
You can use pottasium chloride if he cant have sodium.
I was going to respond similarly to Tomer. If your friend typically uses a salt substitute, try making with it.
Thanks for your responses.
The salt affects her inner ear and balence.
So fat i have supplied it to her in Olive Oil
This seems to work well
Cheers