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Soft Feta

This topic contains 1 reply, has 2 voices, and was last updated by  EmilyKlie 5 years, 5 months ago.

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    My Feta does not get dry and hard when I salt and cure it, but it stays firm and has a good flavor. It is much softer and creamier in consistency then a typical feta… I do not want to over salt it, but am not quite sure how to dry it out more. Am I not keeping up to temp long enough once I cut the curds? Does it have to do with acidity? Any suggestions?



    In my experience home made feta tends not to be a crumbly and firm as store bought. I’m not exactly sure why, but there are couple of things you can do/change to improve the texture.

    1. Try using a lower fat milk. Whole milk by virtue of its fat content makes a creamier cheese and lower fat milk will make a drier cheese.
    2. Hang it for a longer time to let more moisture be expelled. You may not be hanging it long enough, or your room may be to humid. I let my feta hand 3 days. Don’t go crazy with this – once the exterior rind is formed it is what it is.
    3.You may be using a touch too little rennet or your rennet is losing its strength, so the curds are not setting properly.
    4. You need to adjust something in the salt cure. Make sure all the cubes are evenly covered on all sides and let it sweat for at least 24 hours. You don’t want to make the cubes too small or they will be overly salted, but if they are too big not enough whey can escape. Remember some of the saltyness will be reduced in the brine.

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