The Feta Cheese

Feta Cheese

The first time I made Feta (using fresh goat milk) it turned out well except I didn’t care for the amount of salt on it. I made it according to the recipe in the book and one gallon made 1lb 4oz of curds. After cutting it into one inch squares I salted it with the lesser of the amounts recommended (2-4 Tbs. of salt). It all fit into a 4 cup container with lid and into the fridge it went for 4 days. And it was good. I noticed that the taste changed over the 4 days as it should. The fresh curd is very light tasting before salting with just a hint of goat. Over night it takes on a much stronger goatyness (not sure if that is word or not). This is not a bad taste, it is what makes it Feta. (-:

Sunday I started making the Feta again from one gallon of milk (less two cups I used to make yogurt cheese). After draining overnight, I had 1lb 3oz of curds. I split this in two and took half and put it in brine solution for four hours. It was then put on a reed mat, covered with clean cheese cloth and into the fridge. According to instructions, this piece got turned over twice a day. The instructions also say that it may be stored in a 6-8% salt solution for up to 30 days. The longer it stays in the salt the saltier it gets. (no Duh!) The other I cut into one inch squares and salted with 2 tsp of salt before putting it in plastic container in the fridge. Tomorrow, Friday, is the day of tasting.

BTW I added a few pictures to my previous blogs.