Home » Talk » Artisan Cheesemakers

Making Feta

Made a small batch of Feta yesterday. I can't believe that I waited so long since the last time I made it. It is so simple. I used the Fias Co. recipe and right now it is hanging for the 24 hours. Smells great. I will let you know how everything is going later on in the week.

Bookmark/Search this post with:
  • Delicious
  • Digg
  • StumbleUpon
  • Facebook
  • Technorati
‹ Kosher Cheese Maker needed Artisan Cheesemakers ›

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.

Fias Co Feta

Here's a link to the recipe that Ginger is referring to. Let us know how it turns out! How do you plan to brine it? Will you use calcium chloride?

  • By curdnerd at 2007-02-02 12:58
  • reply

Feta

I used two gallons of store bought cow's milk and added calcium chloride when I added the rennet. I have only made a couple of batches of feta and didn't brine either one. Instead of brining it I just put it in a freezer bag and throw it in the freezer. It freezes very well and is great to have on hand. I think that I will make another batch in a week or so and brine it. I'll keep you posted.

  • By Ginger Jacobsen at 2007-02-04 12:29
  • reply

Post new comment

The content of this field is kept private and will not be shown publicly.
Captcha
This question helps prevent spam by differentiating between humans and computers.
Solve this simple math problem and enter the result. E.g. for 1+3, enter 4.