Finally Success with Cheese Making

Our first attempt at cheese making had mixed results. We were told that Mozzarella was easy to make. It didn’t turn out well. It had the consistency of peanut butter. However we also made Ricotta from the leftover whey. That did turn out right and we enjoyed the Ricotta.

We decided to give our cheese making another try. This time we made Feta. One difference was the milk we used. On a recent visit to Trickling Springs Creamery in
Chambersburg, Pennsylvania, we picked up a gallon of whole milk. Unlike milk sold in most stores, Trickling Springs heats their milk to slightly above government regulations. Most store brands of milk is heated to well over government regulations. The theory is pasteurizing to the government specs does not destroy the milk’s proteins and enzymes as does pasteurizing at much higher temperatures.

With milk in hand, we proceeded to make the Feta. Wow! It worked. The Feta turned out great. We also made Ricotta from the left over whey. It only made a couple tablespoons of Ricotta, but we think that is better than just throwing the whey out. Was this experience just luck?

We went to Mom’s Organic Market in Jessup, Maryland to purchase milk. This store’s milk is pasteurized and bottled at Trickling Springs Creamery. Our results were the same. We easily made about a pound of Feta cheese and a couple tablespoons of Ricotta. We are anxious to make some hard cheeses, but are waiting for cooler weather. The milk we used to make cheese seems to be a factor in how it turns out. We should try to milk Mozzarella from Trickling Springs Creamery milk.

Cheers,
Terry

Feta cheese

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