This topic contains 4 replies, has 5 voices, and was last updated by Caroline 1 year, 2 months ago.
- 31/05/2018 at 5:08 pm #4216
I own a small goat dairy and have been making feta cheese from a recipe by Mary Jane Toth. The feta seems to set up fine and taste right. My issue is that when I put it in olive oil and refrigerate it, the oil congeals. I have tried different brands of olive oil thinking that it was the quality of my oil, but this hasn’t helped so far. Any suggestions?01/06/2018 at 7:43 pm #4217
Nancy, that is a tough question. I am not a cheese expert and even further from a chemical engineer. I am sure someone out there has the answer. I would be interested to know the answer as much as you.03/06/2018 at 2:16 am #4219
Refrigeration gradually slows the molecular activity of monounsaturated oils–olive, peanut, avocado, and macadamia–and they will become firm (although not as hard as butter), and turn cloudy or opaque. Returned to room temperature or heated, they quickly liquefy.05/06/2018 at 2:54 pm #4225
Like Mike says when refrigerated olive oil sets up. Once warmed again it will flow. Find a place outside the fridge that is cool but not cold so the oil stays liquid. Or make brine from whey and calcium chloride to store the cheese in in the fridge18/07/2018 at 2:45 am #4614
Olive oil simply has a higher melting temperature than other oils. If you want a oil that does not solidify in the fridge, mix your olive oil with some other mild flavored oil – corn oil, vegetable oil – and it will prevent congealing but still give you olive oil flavor.