tag:blogger.com,1999:blog-7373525592618391216.post8278074047317996481..comments2023-10-12T08:24:32.710-04:00Comments on Cheesemaking Help, News and Information: French Style Feta with Gayle StarbuckDiecastSourcehttp://www.blogger.com/profile/17753023868955302901noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7373525592618391216.post-92104151246568110562012-09-21T15:47:38.368-04:002012-09-21T15:47:38.368-04:00Gayle wrote:
Here are some suggestions for your F...Gayle wrote:<br /><br />Here are some suggestions for your Feta:<br /><br />1. Make sure you are following the instructions that I have posted.<br /><br />2. Use very fresh and not any Ultra-Pasteurized milk or the cream. This can make a difference in how it forms a curd.<br /><br />3. Make sure your Mesophilic culture, Lipase Powder and rennet are fresh. If stored in freezer, do not store more than 2 years. I get mine from New England Cheesesmaking<br /><br />4. After hanging and than cutting Feta into blocks and salting, use enough paper towels on bottom and top to absorb extra moisture. Wait at least 5 days in refrigerator before cutting.<br /><br />Keep in mind that duplicating a commercial product can be difficult. It depends on what culture and milk (possibly sheep's) they are using. Also, their process will be different from yours.<br /><br />The instructions I give will lead to a firm enough Feta to cut into small cubes and will be creamy and smooth.<br /><br />GayleJerihttps://www.blogger.com/profile/16311158553860253920noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-84764624096555858332012-09-19T13:05:20.943-04:002012-09-19T13:05:20.943-04:00Hi Gayle
I love the way you explain the process an...Hi Gayle<br />I love the way you explain the process and I almost do the same thing,<br />But my cheese doesn't come out as compressed as I want it to be, it is a bit soft like cream cheese!<br />Also, I have been trying to get French feta taste that I use to buy ( Valbreso french Feta )at the store,<br />I would appreciate any tips as how to get that taste and smooth feel of the Valbreso cheese,<br />Thanks a bunchبفرمائید یلقمه سیاستhttps://www.blogger.com/profile/16304296467885331561noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-42817447906615631132012-06-25T18:52:47.447-04:002012-06-25T18:52:47.447-04:00That looks yummy.That looks yummy.Dalynhttps://www.blogger.com/profile/09553803562170918993noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-28723575796261424282012-06-22T17:41:49.413-04:002012-06-22T17:41:49.413-04:00Hi, Shannon - go buy some Feta! Then you'll wa...Hi, Shannon - go buy some Feta! Then you'll want to make it, for sure!Jerihttps://www.blogger.com/profile/16311158553860253920noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-52682364151444263862012-06-22T17:20:34.517-04:002012-06-22T17:20:34.517-04:00oh yum! looks great, I have never even eaten Feta....oh yum! looks great, I have never even eaten Feta....yet ;)shannon i olsonhttps://www.blogger.com/profile/08483303871072169333noreply@blogger.com