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Old 05-10-2010, 04:24 PM   #1
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Default Today's recipe!

I love feta, and haven't made it lately. The only issue I've had is that the cheese softens too much in the brine, so I wanted to try a different recipe. This is the one I'm doing today: http://fiascofarm.com/dairy/feta.html

It's ripening now, so I have no results yet but I think it'll turn out great.

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Old 05-18-2010, 01:05 PM   #2
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Well, it's been in the brine for a while now, and this is definitely the best feta I've ever made! It's still not crumbly enough, but I did crumble some last night on our salads.

We had a big salad with fresh baby greens from the garden, greek dressing, and some of the crumbled feta. I'm very happy with this recipe, and I'll be doing it again soon.

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Old 05-18-2010, 01:32 PM   #3
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Dang, that sounds like it may be a good pick for my first cheese. Where do you recommend I get cultures and all that other stuff I need? I'm not really sure how to do this, but it seems very very easy once I get all the right stuff.

Yoop, do you use regular homogenized/pasteurized milk, or do you try to get raw milk?

Thanks,
Jacob

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Old 05-18-2010, 02:08 PM   #4
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Dang, that sounds like it may be a good pick for my first cheese. Where do you recommend I get cultures and all that other stuff I need? I'm not really sure how to do this, but it seems very very easy once I get all the right stuff.

Yoop, do you use regular homogenized/pasteurized milk, or do you try to get raw milk?

Thanks,
Jacob
I use raw goat's milk. You can used store milk, but not any that is ultra (or high heat) pasteurized, because it'll never form a curd.

I got some of my cultures from cheesemaking.com, and some from austinhomebrew.com.
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Old 05-18-2010, 06:39 PM   #5
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I've only made two batches of cheese myself. Both were 1 pound, using store bought gallon milk. The first one turned out pretty good. The second has been in wax for over a year now. I might have to try a Feta batch someday.

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Old 05-18-2010, 07:59 PM   #6
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I use raw goat's milk. You can used store milk, but not any that is ultra (or high heat) pasteurized, because it'll never form a curd.

I got some of my cultures from cheesemaking.com, and some from austinhomebrew.com.
Good to know.

Just wondering, but where do you get your goats milk?
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Old 07-13-2010, 01:27 AM   #7
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I finished off that first batch, and it really did get better with age. I made another batch today, from yesterday morning's milking.

I have an interest in a goat herd, so I get goat's milk as an owner of the herd.

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Old 07-15-2010, 05:28 PM   #8
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yooper, what is it that makes the feta crumbly? just draining off the why effectively? and how do you get it into blocks?

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Old 07-15-2010, 05:33 PM   #9
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yooper, what is it that makes the feta crumbly? just draining off the why effectively? and how do you get it into blocks?
I hung it for 24 hours to drain- and it's firm then. Not hard, but firm. Then I cut it into blocks of the size I wanted. I let it sit at room temperature in a sanitized container, and then added it to the brine. It's the brine that makes it crumbly eventually. I guess it's the salt going into the cheese through osmosis. It has to do with the pH of the brine, and the pH of the cheese, I guess.
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Old 07-27-2010, 03:58 PM   #10
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My first feta softened too much in the brine too. Plus it melted into a puddle on my pizza. Tasted really good though. Like you, I switched to the instructions from FiascoFarms (at least the part about longer draining and sitting at room temperature before brining) and now it tastes great and has the right texture too!

It helps to take the feta out of the brine on the day you're going to use it and let it sit in plain water, to remove some of the salt. Usually I replace the water with milk or whey after about 15 minutes, and let it sit in that until I'm ready to use it.

I use feta on pizza. My fav: chopped rosemary, baby spinach, smoked duck breast, peach slices, add the feta halfway through cooking... or same recipe sub pineapple for the peaches, or sub with thyme, pears, and add pine nuts. My Chicagoan spouse thought I was crazy until he tasted it. Now we almost never have tomato-sauce type pizza.

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