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Feta problems

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This topic contains 3 replies, has 2 voices, and was last updated by speakeasycheese speakeasycheese 1 year, 8 months ago.

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  • #2127
    Timbo
    Timbo
    Participant

    New to cheese making, great chevre, tried feta and made ricotta from the whey. Feta is very salty and has lots of what appear to be small gas holes, taste is good although salty. Have not seen these voids in commercial cheese

    #2138
    speakeasycheese
    speakeasycheese
    Participant

    I have had this happen also and it was related to coliform bacteria. When it started happening to me I thought it was our milk and possibly mastitis but after having all of our does tested I just cleaned the heck out of everything sanitized it all and….no more problem. I use StarSan as a sanitizer, but there are others.

    #2140
    Timbo
    Timbo
    Participant

    Thank you so much ! I thought it might be my sanitation. Next weekend I will try again.
    Best wishes
    Tim

    #2141
    speakeasycheese
    speakeasycheese
    Participant

    You are welcome! Be sure you sanitize everything that comes in contact with the milk as well as the ripening box, (that is where mine was contaminated), and because I stir in the culture, rennet and then stir agin I always sanitize the stirrer in between. I also sanitize the temp sensor if for some reason it comes out of the milk. Because I live where there are breezes I drain curd in an enclosed container and that also is sanitized. If complete sanitizing does not eliminate the issue send your milk to be tested. If you don’t have one, I know a lab that is quite reasonably priced and super easy to work with.

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