has anyone ever made cow's milk feta cheese?
i've got some really nice milk from a local dairy.... i'm going to try it out....
any tips?
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5 Comments:
No tips (wish I had some), sounds really interesting though. You made me think about my grandfather and his dairy farm and his love of really good cheese. Thanks pooch! I'm inspired. And I do expect a full report on this feta experience! I've been trying different varieties of feta at Wegmans, the latest is an Israeli feta that seems a bit creamier and a little less salty than the Greek and French varieties I've tried.
dhorst at 9:37AM on 04/16/09
Hmmm...never feta, but I have made ricotta. From what I've read online, you can get that sharper flavor of Feta by using yogurt and rennet in addition to the goat's milk, instead of just vinegar or lemon juice that you would add to cow's milk for ricotta.
WickedGoodDinner at 2:58PM on 04/16/09
well, i'll let you folks know next week.... i'm going to use cow's milk, hope it comes out.....
nothing ventured, nothing gained.
pooch at 11:07PM on 04/16/09
Looking forward to hearing how this turns out. My cheese experiments so far have confirmed that megapasteurized and homoginized milk are a pain in the but. I've heard there are differences between how different animals' milk cheeses up, but the biggest difference I see is that cow's milk sure costs a lot less than goat. I can't even find sheep milk around here.
I've got a feta specific culture hanging out in my freezer, and I expect it would be just as happy to wake up to a meal of cow lactose as it would for goat lactose. If yours works out, I'm going to try it too (at least for the first batch).
drastic at 1:19AM on 04/18/09
Hey there - I answered your question on my post...
cheeseman at 7:03PM on 05/06/09