Feta Change

If you've seen my previous posts about making feta, you'll remember that my curd forms very quickly after I add the rennet, and the curd doesn't turn into a solid creamy curd.

I thought about that and came up with the idea that my milk might be a little too acidic.

I decided to try adding half as much starter (I use yogurt) but keep everything else the same. Instead of adding 1 cup (8 ounces) of yogurt, I added 1/2 cup (4 ounces). The yogurt used to start this batch of feta and the last batch of feta was from the same batch of yogurt. Both times I made the feta I used raw milk, not pasteurized milk.

Can you tell I'm married to a scientist? "Only change one variable at a time and check the results!"

Here's what my curd turned out like this time:

This time the curd turned out solid and creamy colored.

It cut beautifully, too.

This batch was milder in taste, too. It's delicious, like it always is, just not quite as strong.