tag:blogger.com,1999:blog-7506255364365307975.post595489003290146582..comments2024-02-26T12:57:55.304-05:00Comments on All Roads Lead to the Kitchen: forging....FETA!Heather S-Ghttp://www.blogger.com/profile/02722720171083290211noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-7506255364365307975.post-62741611985065148772011-10-12T17:01:35.267-04:002011-10-12T17:01:35.267-04:00Great post.Great post.Auto Lease Los Angeleshttp://www.allsaversleasing.com/noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-15798819978403428142011-10-12T17:00:46.827-04:002011-10-12T17:00:46.827-04:00Feta is one of the best cheeses! Great on any sala...Feta is one of the best cheeses! Great on any salad.Walking Tours Romehttp://www.walksofitaly.com/noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-39693334064170391692011-10-12T16:59:54.541-04:002011-10-12T16:59:54.541-04:00I would like to make this but have not heard of so...I would like to make this but have not heard of some of those ingredients. How easy are they to find? Would they be at a specialty store or the grocery store?Online Furniture Storehttp://www.michaelsfurniture.net/noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-46315012131969664672011-09-22T18:53:12.164-04:002011-09-22T18:53:12.164-04:00I order my calcium chloride from the cheesemaker o...I order my calcium chloride from the cheesemaker out of Wisconsin (thecheesemaker.com).Heather S-Ghttps://www.blogger.com/profile/02722720171083290211noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-59426489616780259752011-09-22T18:26:04.903-04:002011-09-22T18:26:04.903-04:00Where do I find calcium chloride?Where do I find calcium chloride?Air Purifiershttp://www.iqair.com/noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-51473851529408449462011-03-12T20:57:23.829-05:002011-03-12T20:57:23.829-05:00WOW! So interesting and I LOVE Feta cheese!! Than...WOW! So interesting and I LOVE Feta cheese!! Thanks for linking it in our Star Recipes Collection.The Lucky Wifehttps://www.blogger.com/profile/01437409264483555824noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-46640078808434925682010-07-30T12:07:57.050-04:002010-07-30T12:07:57.050-04:00Hey Ree!! Yay! I'm so excited that you're...Hey Ree!! Yay! I'm so excited that you're exicted =) Okay, I'll do my best to help you here....<br /><br />Calcium chloride and citric acid ARE different. CC is a liquid, CA is a powder (though they may come in diff. forms, that's just what I know). If you click 'The Cheesemaker' picture on the bottom of my sidebar, you'll be able to see where I ordered it from...and the differences & explanations.<br /><br />I'm sure there are infinite recipes out there...but this is the only one I've actually tried and can attest for, so I'd use the CC.<br /><br />Homemade as in mixing milk w/ acid? I'd venture to say yes to that one. Homemade as in the watery milk left from making butter ("real" buttermilk), no. It needs to be the thicker, cultured type.<br /><br />I have not made it that way before, but I'd check to see if that recipe received any feedback. 2% should work...whole brings a creamier, fattier cheese. YUM!<br /><br />I recommend buying the re-useable cheesecloth (butter muslin). The regular type has larger holes and makes it hard for draining. I hear that jelly bags also work.<br /><br />I hope this helps!!! If you blog it, I hope you'll link up to ForgingFromage. Although we set new challenges all the time, we encourage people to link up cheeses from past challenges, as well. There's a monthly link set up over there to add any cheese you've forged that month...it'll be included in the monthly round-up. Feel free to email anytime, too... girlichef at yahoo dot com<br /><br />=) HeatherHeather S-Ghttps://www.blogger.com/profile/02722720171083290211noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-48270957764727050612010-07-30T11:50:13.702-04:002010-07-30T11:50:13.702-04:00Heather, I'm so excited! I'm going to orde...Heather, I'm so excited! I'm going to order the things I need to make this lovely feta, but first I had a few questions because I'm a little confused?<br /><br />Are calcium chloride and citric acid different?<br /><br />Could I make feta feta with either of these things, one or the other?<br /><br />Could I use homemade buttermilk or should I buy it?<br /><br />I saw one recipe called for rennet and a tablespoon of plain yogurt in place of calcium chloride and citric acid, have you made it this way before? Should the yogurt be whole milk plain yogurt or is 2% okay?<br /><br />Okay, those are my questions. I'm going to buy the cheesecloth tomorrow and order the other things from online as soon as I some help and guidance from you.<br /><br />I appreciate you so much for inspiring me. I'm just really excited, I can't express that enough. Thank you for your help. =)Terrianne, Call me Reehttps://www.blogger.com/profile/06825409536592806966noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-52987141472317023562010-07-21T04:08:36.991-04:002010-07-21T04:08:36.991-04:00Cheseslut. ha ha!
I'm always so impressed wh...Cheseslut. ha ha! <br /><br />I'm always so impressed when I see you've made this. This time is no exception. wow!Monica Hhttps://www.blogger.com/profile/14767867041043811045noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-1279791707258138952010-07-20T21:11:45.122-04:002010-07-20T21:11:45.122-04:00You know what, Ree? I have to order mine online t...You know what, Ree? I have to order mine online too, as I cannot find rennet or citric acid or calcium chloride locally...BUT it's totally worth it! I can just imagine lounging around...eating homemade feta and purple grapes whilst being fanned by some beautiful men ;) LOL!! Let me know when you get around to cheesing!Heather S-Ghttps://www.blogger.com/profile/02722720171083290211noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-28517845764980102882010-07-20T12:38:17.259-04:002010-07-20T12:38:17.259-04:00Oh WOW Heather, This looks fantastic! I absolutely...Oh WOW Heather, This looks fantastic! I absolutely love feta. I could sit and eat a whole block of it alone or with some purple grapes. I love the contrast of sweet and salty. I may have to order the ingredients I need from online but I think it would be worth it to make my own feta. I'm still trying to master bread. Cheese is next! Great job. Thanks for sharing and inspiring.Terrianne, Call me Reehttps://www.blogger.com/profile/06825409536592806966noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-18598510153857145302010-07-17T09:17:51.310-04:002010-07-17T09:17:51.310-04:00Anon...thanks so much & sorry for the confusio...Anon...thanks so much & sorry for the confusion, I should have explained that part more clearly. YES, believe it or not, it actually remained at 88 degrees even after sitting. Perhaps because I was using a heavy pot? I left it over the burner, just turned off...and covered. I checked temps with one of those probes with a wire...the kind you can program to beep when it reaches the right temperature. The original directions kept stating to turn off heat and return to 88, but since mine never needed reheating, that is why I left it out of my instructions. I would say, double check your temps after each sitting time. If it has dropped from that point, then gently re-heat until it's back...but it shouldn't take long at all as long as you leave it covered and undisturbed. <br /><br />Thanks for asking and I hope you give it a go...it really was fairly simple!! Feel free to ask if you have any more ??'s and I'll do my best to answer. Also, if you follow my link over to Forging Fromage, you'll see many other ??'s and answers in the comment section under each "assigned" cheese post!! =)Heather S-Ghttps://www.blogger.com/profile/02722720171083290211noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-91608013943110573502010-07-16T21:07:24.214-04:002010-07-16T21:07:24.214-04:00This looks sooooo delicious! I can't wait to t...This looks sooooo delicious! I can't wait to try it, but I'm a little uncertain about part of the directions.<br /><br />A couple of times you mention that the mixture should still be at 88 degrees even though it has been off the heat for over an hour. Does it really retain the heat for that long, or do I heat it back up to that temperature after the resting period?<br /><br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-64568524366070424042010-07-16T13:23:13.823-04:002010-07-16T13:23:13.823-04:00Oolala! I am sooo looking forward to making my own...Oolala! I am sooo looking forward to making my own cheese. I just got my kid in today! Your feta looks scrumptious!Tiffany - The Coconut Mamahttps://www.blogger.com/profile/07349492504771581864noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-1499483838216588232010-07-16T00:09:08.450-04:002010-07-16T00:09:08.450-04:00Thanks for submitting this lovely lady!! Mwah!Thanks for submitting this lovely lady!! Mwah!Diana Baumanhttps://www.blogger.com/profile/02520992408166526347noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-80988312947317175222010-07-14T20:35:15.165-04:002010-07-14T20:35:15.165-04:00Wow!! Thanks GC for looking into that for me, and ...Wow!! Thanks GC for looking into that for me, and it was just as I suspected - raw milk yogurt just doesn't work - bummer!! But hey perhaps we should just eat more cheese!! Thanks again - can't wait to make my first chevre soon, and then onto some feta!! Peace!!lydiahttp://divinehealthfromtheinsideout.com/noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-9871416578292097772010-07-14T20:22:28.914-04:002010-07-14T20:22:28.914-04:00I confess I am a total rat ... uhhmake that mouse ...I confess I am a total rat ... uhhmake that mouse ... when it comes to cheese.I am lusting after your photos. One day ... when there's time in the day.... I have been dreaming of making goat cheee. Literally. Sigh - so beautiful. So much lovely Heather cheese. So little time.Claudiahttps://www.blogger.com/profile/15601656778586008081noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-1391993684323243782010-07-14T09:47:19.974-04:002010-07-14T09:47:19.974-04:00it. I meant it (not if). Duh.it. I meant it (not if). Duh.Heather S-Ghttps://www.blogger.com/profile/02722720171083290211noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-39280280983449802032010-07-14T09:46:59.215-04:002010-07-14T09:46:59.215-04:00Cocina Savant...I usually get my rennet from The C...Cocina Savant...I usually get my rennet from The Cheesemaker (.com). There are more options to click through to find cheesemaking supply houses over at my ForgingFromage (.blogspot.com) site, too...if you like options, LOL!! Join us =)<br /><br />SweetLife..isn't if awesome!? =)Heather S-Ghttps://www.blogger.com/profile/02722720171083290211noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-15340928299298512612010-07-14T01:15:06.545-04:002010-07-14T01:15:06.545-04:00great cheese skills totally cool and I bet even mo...great cheese skills totally cool and I bet even more satisfying...two for tuesday is getting bigger and bigger...great job<br /><br />sweetlifesweetlifehttp://sweetlifebake.comnoreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-19016608254663032762010-07-13T23:22:31.475-04:002010-07-13T23:22:31.475-04:00Awesome recipe and cheese. Out of curiosity, where...Awesome recipe and cheese. Out of curiosity, where did you buy your rennet? I have made some fresh buttermilk cheeses but never with bacteria or cultures.Cocina Savanthttps://www.blogger.com/profile/12571479700374685578noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-50815171178331441692010-07-13T23:00:03.052-04:002010-07-13T23:00:03.052-04:00You are so impressive! Maybe once I manage my bre...You are so impressive! Maybe once I manage my bread making "skills" I will give cheese making a try. Looks great, looks fun!Tinahttps://www.blogger.com/profile/11261086731187286052noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-82023862366802549402010-07-13T22:56:51.736-04:002010-07-13T22:56:51.736-04:00OH MY GAWWWWD!!! HEATHER!!! You're so super su...OH MY GAWWWWD!!! HEATHER!!! You're so super super super super amazing!!! OMG!!! To make your own feta cheese....you're just...whoa, I'm just in AWE! I wish I could buy a bucket from you!sophiahttp://burpandslurp.comnoreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-25191168889119446562010-07-13T21:57:32.689-04:002010-07-13T21:57:32.689-04:00I can totally appreciate how you get sidetracked m...I can totally appreciate how you get sidetracked making so many other delicious things. If only there were time to do it all! I'm really impressed with the feta. Such a wonderfully salty cheese and so many good uses.....Kimhttps://www.blogger.com/profile/08731435798319897025noreply@blogger.comtag:blogger.com,1999:blog-7506255364365307975.post-37209688841826854392010-07-13T21:14:12.307-04:002010-07-13T21:14:12.307-04:00Hey Lydia!! Personally, I have not. I'm so i...Hey Lydia!! Personally, I have not. I'm so in love with cheese that I've never "spared" any to make yogurt...BUT, I asked an expert for you...an old friend who has a farm that houses an organic, grass-fed dairy herd locally where us folks can potentially be shareholders and enjoy raw milk. She had this to say... <i>"Nope, raw milk yogurt doesn't work, or at least I don't like it. My recipe for Bulgarian yogurt calls for heating the milk to 180º and holding it there for five minutes, by which time it is no longer raw. If you don't kill off all of the bacteria, good bad or indifferent, from the milk before you inject it with the yogurt culture, you are going to have a mishmash of bacteria, not just the one you want.<br /> <br />So anyway, heat to 180, hold for 5 minutes, then cool to 110º, stir in room temperature yogurt (about a tablespoon per quart of heated and cooled milk) and then proceed with whatever method you use to incubate it."</i><br /><br />I hope that helps!! And thanks so much for visiting...I can't wait to see your cheesemaking endeavors!! =)Heather S-Ghttps://www.blogger.com/profile/02722720171083290211noreply@blogger.com