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-   -   Made some Feta (http://www.homebrewtalk.com/f130/made-some-feta-67742/)

tomhog 06-01-2008 02:08 PM

Made some Feta
 
I made another batch of feta this weekend. It always turns out soooo good. But I think the next time I will put some extras in it. Maybe tomato-basil, cracked pepper-garlic, garlic-basil. I am also going to make some more gouda. This time I will smoke it. I smoked some farmhouse cheddar and it turned out well. Still a little leary on trying the "blue gouda" but it does sound interesting. I have two one-pound wheels of gouda and two one-pound wheels of farmhouse cheddar in my cave now. I need to get more in there because if I run out of room I will need a bigger and better cave.

The Beer Baron 06-11-2008 05:04 PM

Hey Tomhog...I'm actually very interested in this, as I'm a huge fan of the feta...Do you have a recipe or step by step on the process?

SuperiorBrew 06-11-2008 05:42 PM

Quote:

Originally Posted by The Beer Baron (Post 709976)
Hey Tomhog...I'm actually very interested in this, as I'm a huge fan of the feta...Do you have a recipe or step by step on the process?


+1 would love to see a tutorial and recipe

tomhog 06-21-2008 02:53 PM

Feta
 
I use the recipe from Fiaso Co Farm's website www.fiascofarm.com. They have a great cheese making section. It also has the tutorial you are looking for. I use store bought milk and add the calcium chloride. I use two gallons 2% and add 1 pint heavy cream. I don't brine mine. It lasts a long time if I keep it in a container vacuum sealed. Sometimes I just put it in a freezer bag and throw it in the freezer. My feta turns out great every time.

tomhog 06-21-2008 03:11 PM

The Fias Co Farm site also has plans for a homemade cheese press the looks pretty easy.

mohegan 03-08-2013 01:49 PM

Tutorial and recipe step by step please.. Share away Yamas!!

podz 06-14-2013 06:56 AM

Quote:

Originally Posted by tomhog (Post 722124)
I use the recipe from Fiaso Co Farm's website www.fiascofarm.com. They have a great cheese making section. It also has the tutorial you are looking for. I use store bought milk and add the calcium chloride. I use two gallons 2% and add 1 pint heavy cream. I don't brine mine. It lasts a long time if I keep it in a container vacuum sealed. Sometimes I just put it in a freezer bag and throw it in the freezer. My feta turns out great every time.

Have you compared it to real Greek feta?

In Finland, I am pretty much limited to buying packaged Greek feta and it's OK. Every time I visit Greece, I buy feta from the deli counter in supermarkets - they keep it in large barrels, in huge chunks, soaking in brine and just cut you off a big slab and wrap it in butcher's paper then throw a plastic bag around it. The taste of that stuff is amazing, amazing, amazing.

chef273b 07-19-2013 12:35 AM

Local creamery, one of my suppliers, uses a brine at 20% salinity with a pH of 4.5 to 4.8. Seems to last forever, getting tastier (to me) with age. Hope you find this helpful.


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