Both the previous fetas I made were tasty but later turned to mush in the brine. I've read LOTS on this forum and started another today, basically using the recipe from Fias Co Farm.
My question is about the aging 2-3 days at room temp AFTER draining for 24 hours. She (?) cuts the curds into 2-3" pieces, salts all sides with Kosher salt, and stores them in a sealable container to "harden up" on the counter, where they may continue to weep some whey. Then she puts therm in a glass jar with brine and refrigerates. Says the feta will keep months.
Anyone do this, and if so, what kind of results?
TIA,
Hey Darius
I made feta using the recipe from Fias Co Farm and it worked out perfectly. I still have some in the brine in
the fridge from almost 4 months ago, it has shrunk alittle but but still firm.
I know it seems weird to leave it sit on the counter for 3 days but it does help to firm it up and ripen.
I also used the whey to make the brine, so the PH and calcium levels would match the cheese.
Mike
Cool Beans. That's exactly what I wanted to know!
Thanks.
I just learned something that really works for this after having tried brining my feta and having it turn to mush EVEN after letting it sit for the 3 days first. Seemed like nothing I did made a difference until I learned this.
Within a minute of putting it into the brine, feel the surface of the cheese. If it's at all slimy, add about 1/2 tsp. vinegar per 1/2 gallon brine. Works like a charm and I haven't had a problem since using this little trick.
Seems that the issue is the acidity level in the brine.
How interesting! I knew the acidity level was involved but I thought it was in the feta, not the brine.
I'll be sure to check the surface of the cheese when it hits the brine!
(You get a cheese for THAT tip!)
Yah...pretty simple after having had so many of them turn to mush that I had about given up on the brining part!!!! ::)
I said within a minute and that is true, you can actually feel the surface become kind-of slick pretty quickly. If it isn't discernable, check it again in a few minutes. If it's slick feeling at all, add the vinigar.
It's amazing how nicely they've turned out since ^-^
A couple drop of CaCl2 does the same trick. Feta becomes slimy as Ca ions transfer from Feta to brine. When you add Ca ions to brine as CaCl2, you balance the concentration or they migrate from brine to Feta, keeping the cheese firm.
Tan
Strangely enough, I tried the Calcium Chloride several times before I learned about the vinigar and it never worked for me. It was in March when I was discussing this issue with another cheesemaker and they gave me the vinegar tip. Haven't had a problem since.
Is it helpful to use the whey as the brine liquid?
My opinion - yes. But you can do a brine using water if you want to. I've used both methods w/success as long as I used the vinegar!
Hi, I made a batch of feta, which was great. I tried some marinated in olive oil and homegrown herbs, but after being in the fridge for a while the oil has solidified, the stuff in the shops must have something that stops it doing just that, so does anyone have any suggestions about how to make marinated feta? Also, I made a batch of feta before this one, and it had a really strong taste, do I need to reduce the measurements of one of the ingredients to stop this.
Thanks.
I make the marinated feta also and olive oil does thicken when cold. It's like when you have an olive oil dressing or a bottle of olive oil in the fridge and it begins to thicken up.
I just take it out of the fridge and it will become liquid again within about 1/2 hour or so. It won't hurt for it to sit out at room temp so when I want to serve it, I just bring it out and let set at room temperature for the evening/day or whatever makes sense.
jo1973
If olive oil freezes in the fridge, it means it is good quality virgin oil. The ones which are not freezing are not virgin or even mixed with other low freezing point oils. Take your olive oil marinated feta out of the fridge 1 hr prior to eating, it will be ready.
You did not mention what did you use as ingredient or what kind of milk you used but, if you are using lipase, you can reduce it or take it out to eliminate strong taste. If it is not the case you can reduce renneting time.
Tan
Hi,
thanks, ok that's good to know. Those shop bought marinated fetas are so expensive and they must use cheap oil, will try leaving the feta out before I want to use it. I just used full cream milk from the supermarket, calcium chloride, rennet and lipase. I thought it may have had something to do with the lipase, so might try a smaller amount next time.
I think that lipase is a matter of your taste. I know that I personally haven't liked it in any of the cheeses I've tried it in. So for me, personally, I don't use it in my feta.
yeah, i think i might be the same as you. I don't like the strong taste.
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.
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.
I might leave the lipase out next time I make feta.
Thanks
Quote from: darius on April 23, 2011, 11:08:18 AM
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?
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
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.
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.
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?
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.
Looks beautiful!
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!
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.
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?
Yes, I have thought of that... might be a good tablespoon of prevention. :)