First cheese- FETA! (with pics) - Home Brew Forums
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Old 08-07-2011, 02:40 AM   #1
Zakit24
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Aug 2011
San Diego, California
Posts: 52
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I have been looking into brewing beer for the last month, but since I am in the middle of a move and can't get my equipment until Oct I opted to make some cheese in the meantime.

I am very lucky to have a goat farm right down the road where I was able to get 1 gallon on fresh milk and from that I made feta in about a week.
I followed the recipe from this page and bought the two ingredients needed from my LHBS. http://fiascofarm.com/dairy/feta.html

First cooked the milk
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Then added ingredients to allow it to curdle
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Cheesecloth was ready in a strainer
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Collect all the curdle in the cloth
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Then the waiting start by letting the cheese hang for three hrs
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Old 08-07-2011, 02:41 AM   #2
Thehopguy
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Jun 2011
san diego, ca
Posts: 523
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Thats pretty cool man, hows it taste


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Old 08-07-2011, 02:44 AM   #3
Zakit24
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Aug 2011
San Diego, California
Posts: 52
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Then after three hrs you take it out and turn it over to let it drain again, but for 24hrs now
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Then after 24 hrs you take it out, cut it, and let it soak in salt for 3 days
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Then lastly you just let it age in a jar of salt water.
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I have to say it tastes GREAT! Has just the right texture to crumble it and was super easy to make.
I would recommend it to anyone for a simple cheese, and it was especially good practice for maintaining the right temperature.

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Old 08-16-2011, 05:22 PM   #4
Azurecybe
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Jun 2011
Cedar Rapids, IA
Posts: 151
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I did exactly the same thing on Saturday with 2.5 gallons of fresh milk I got from a brew club buddy. Straight from the udder is the way to go for sure. I got about 2.5 lb of Feta waiting to be brined and made about a cup of ricotta from the cooked whey.

A quart of skimmed cream went to make a vanilla ice cream with Mexican vanilla that will knock your socks off.

I'll be trying other cheeses as more milk comes available.

Best of luck in the future!

 
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Old 08-18-2011, 01:09 AM   #5
FatherJack
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Sep 2010
Posts: 500
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I have to say, this post is what really sparked my interest in cheese making.

I can't wait to give it a try!
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Old 09-04-2014, 05:56 AM   #6
DIXIEBOY1
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Mar 2014
Germany (for now), WA (very soon)
Posts: 43
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How vital is it to have adouble boiler for cheese.making?

 
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Old 09-05-2014, 01:53 AM   #7
Zakit24
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Aug 2011
San Diego, California
Posts: 52
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I would say it makes life a LOT easier. With milk you have to be careful not to overheat it and slowly get it to the desired temp. A double boiler really helped me do that. Otherwise there is a good chance of unevenly heating the milk
I just put a smaller pot inside of a larger pot as my "double boiler"


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