There are a number of bloggers/amateur cheesemakers involved in a project called “Cheesepalooza” – learning to make cheese and participating in challenges. Here are updates on Ian’s new cheese and Stephanie’s homemade Feta:
Part of my reasoning behind helping/joining Cheesepalooza is to get out of my comfort zone as well as resetting my cheese making. One branch that I have been interested in, but have been too busy or too chicken to try has been “Semi-lactic” cheeses. “Semi-lactic,” which means that the cheese is curdled more by lactic-acid build-up than by rennet.
Hopefully the start of something good!
I have made one attempt and it was a bit of a disaster, bad choice in milk, improper acidification, draining and salting, this all led to a bitter cheese that had a rubbery skin that looked like a brain. It was time to try again, I hoped this time I would get something that was amazing at best and edible at least. Either way it was time to try again and after the Mozzarella debacle I need some success.
Stephanie’s Homemade Feta
Feta is one of those cheeses I love having on hand in my fridge. It’s great crumbled onto salads and sandwiches and I’m a pretty big fan of Greek salad (aka an excuse to eat a ton of cheese and olives).
So when I discovered that for October’s Cheesepalooza challenge we were going to be making feta I was pretty excited. Couldn’t wait to get that salty, tangy, brined cheese into my fridge and then onto my salads.
Naturally I went out to the store right away and got some goat’s milk…