Acidifying feta brine

Posted on November 1st, 2006 by Leon the Milkman.
Categories: Cheese, Milk, Dairy Science.

Hi, Cheese fans

Most of the Feta brine recipes I have seen use citric acid to acidify the brine, but you can use any other household acid :-)   , well like vinegar.

The first time I used the vinegar I thought that it would give a taste to the feta, but it did not - maybe you are more sensitive to the taste.

Also remember to test the acidity of the brine - if it is too alkaline your feta will dissolve in time.  I use methyl red indicator to test the acidity.  If it turns pink it is acid enough and if it turns yellow, you need more acid.

Drink your milk and eat your cheese ;-)

Leon the Milkman

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