- Good quality fresh milk (if it has started to turn or has a high bacterial count, it can interfere with lactic bacteria)
- Active bacterial starter, correct proportions mixed in thoroughly
- Proper incubation with the starter to slightly acidify the milk.
- NOT over acidified. This would cause it to slightly clabber (thicken). Even slightly clabbered milk will never yield a clean break.
- Active rennet, correct proportions, mixed in thoroughly
- Correct time and temp for coagulation, undisturbed
This failure likely occured because of a problem using the starter. I have been trying to make my batches too small so finding the correct proportions of yogurt to mix nin to innoculate the milk was difficult. I shalltry to make yogurt first to see if I can do that successfully, then use it to make a larger batch of feta.
Also, the making proces takes 2 days, not 1, before brining.
Saturday, October 23, 2010
It appears I overreached on this one. Overnight, the feta failed to gel and no break was ever made. This can be for one of 6 reasons: