Maybe I missed the thread, but does anyone make a successful, tried and true Feta? Thanks, Sissy

-- Sissy (iblong2Him@ilovejesus.net), May 05, 2002

Answers

Hi,

I dabble in cheesemaking some and have a recipie that may be of interest. My best batch of feta cheese happened as a mistake with a batch of soft chevere. The cheese was abit rubbery but had the taste I liked so I then adapted the feta cheese recipie and it worked. I am e-mailing you privately the recipie for feta. Take care and hope this helps.

-- Bernice (geminigoats@yahoo.com), May 05, 2002.

I have a few recipes for feta, but it's always nice to see variations! Often my various cheese recipes don't produce a consistent product...I'm sure there are any number of reasons for this.

Bernice, is there any way you would consider posting yours? I would also appreciate trying it.

-- Patty (SycamoreHollow1@aol.com), May 05, 2002.

Hi Patty,

I'll try to copy and paste it, hope this works.

Feta Cheese:

1 gallon goat milk 1/4 C cheese culture or buttermilk, the cultured buttermilk. 1/2 tsp liquid rennet 1/4 c cool water coarse salt (non0iodized)

Warm milk to 86 degrees, add 1/4 C cheese culture or cultured buttermilk and stir well. Let milk set 1hr to ripen. Add 1/2 tsp liquid rennet to 1/4 c cool water. Add to milk and stir gently for 1 minute. Cover and allow to rest for another hr. Cut the curds into 1/2 inch cubes. allow to rest for 5 mins. Stir gently for 15 mins, keeping the curds at 86 degrees. Pour curds into cheesecloth lined colander. Tie the bag of curds and hang to drain for 4-6 hrs. Slice into 3 blocks about 1 inch by 3 inches. Sprinkle slabs of cheese with 4-5 Tablespoons of course salt. Place slices into a dish, cover and let set at room temp. for 24 hrs. After 24 hrs, salt all surfaces again, let rest at room temp for 2 more hrs. Place cheese in covered container, place in refrigerator and allow to age 5-7 days. Use within 2 weeks or wrap and freeze.

-- Bernice (geminigoats@yahoo.com), May 05, 2002.

Hi Bernice, this is really close to what I have made. But instead..........we press it very lightly, cut it into tiny squares, like tiny dice you play yahtzee with :) Then drop them into a wide mouth mason jar with herbed oil in it (nothing but olive oil that you have put pinches of different herbs in) you can reuse the oil over and over, we just set them in the bottom of the fridge, it lasts for ever. Makes the most beautiful gifts with sprigs of rosemary and especially (and now I am being stupid not remembering) but the herb with the pretty purple flowers? The little squares are easy to get out of the jar, yet sort of squish spread on crackers or toast points, my husbands favorite! Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), May 05, 2002.

Thanks Bernice! Yes, this is very similar to what I've done as well. I think most of my problem with consistency is due to using rennet in pill or powder form...

Chevre is the worst. I have some friends who just started a goat dairy, and she uses the "culture packet", and a prepackaged french herb blend. I've been meaning to order and see if it's worth the cost. Their soft cheeses sell really well. Mild, very mild.

We also do the marinated thing, it's great with just the plain vinegar made cheese...adds flavor. If I'm feeling lazy I just throw in an italion dressing package with the dry cheese, it's good on salads as well as pizza.

-- Patty (SycamoreHollow1@aol.com), May 06, 2002.

Hi Vicki,

wow, I haven't eaten lunch yet today or dinner, but boy that feta cheese in oil sure made my tummy growl. That sounds soooo good! I will have to try that. I sampled some at nationals and it was sooo good. Thats really neat that you can reuse the oil over too. Well..... got to clip up some bad boys for the show this weekend. I already got fussed at from a dear friend back east for missing the 4 ringer in Little Rock:( Guess I was snoozing on that one! Oh well, guess I got to catch another 4 ringer hopefully. Hope all is well with you and yours.:):)

-- Bernice (geminigoats@yahoo.com), May 06, 2002.

Oh my, SHAME on me, I didn't even say you're welcome for the recipies to those who thanked me. geeze, been busy, forgot my manners! Got one and one half bucks clipped, I'm on a roll now. My osters need adjusting, they clipped to skin, GRRRR now I have to use my andis cause otherwise they will look like skinned rats:(

-- Bernice (geminigoats@yahoo.com), May 06, 2002.