I’ve started making a white aged cheddar in a “wheel”, but I need to find a better mold. I need to use something plastic, a cylinder and something I can drill small holes in to so I can drain off my whey. My wheel looks a little lumpy with my existing cheese mold…It’s the basket from my salad spinner! Any ideas?
Adventures in Feta – 2.0 May 2, 2012
Here is my second attempt at homemade feta cheese. I only used a half gallon of whole milk instead of the full gallon. I didn’t want to waste anymore milk on a fiasco. I followed the exact same procedure as in attempt #1, but halved everything. To correct my mistake with the feta crumbling in the brine, I altered what I did after I drained the cheese in the mold.
I unwrapped it, sliced it, added about 1 tsp. of salt to the cheese and let it drain for another 2 hours.
Then I laid the cubes out on to a cooling rack for baked goods and popped it into the fridge to let it dry out.
Once it “dried” for about 2 hours in the refrigerator, I pulled it out, took an old olive jar, filled it with whey and 4.5 T. of salt and dropped in the feta cubes.
And completely sounding like a 13 year old girl – OMG….this cheese is amazing. You must try this. What a success and it cost me a whopping $1.15 for cheese that would have cost me about $4.00 in the grocery store. SUCCESS! Let me know if you have any questions. Long live cheese.