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Old 03-18-2011, 07:06 PM   #11
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We kinda wanted the goat milk to make the feta.
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Old 03-18-2011, 10:52 PM   #12
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I'd be concerned about botulism too.

Which is why I asked about fresh herbs. If they were dried it would be less risky.

So I'd suggest that you absolutely keep in fridge and use within 2 weeks.
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Old 03-22-2011, 04:34 AM   #13
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From raw goat milk, feta starter, lipase, and rennet I have made some half gallon batches of feta cheese. After two weeks of salt water brining in the refrigerator, I cut into smaller 1/2" cubes layered with rosemary, chili flakes, bay leaves, and peppercorns, covered with olive oil. It tastes wonderful. But I'm wondering: (1) should it be in the refrigerator or cupboard? (2) How long will it last? (3) What uses other than salads?
Congrats mate, if you age your feta in salt water for 9 to 12 months then cube and dress in olive oil it will keep in the fridge or pantry for a very long time as long as the oil covers the cheese.
Botulism thrives in low salt and low acid conditions, olive oil is a natural antiseptic and contain fatty acids.
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Old 03-22-2011, 06:08 AM   #14
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I absolutely HATE the flavor of goat's milk...however, I love goat cheese. have bought the organic goat's milk to make soft cheese. I followed instructions for making soft cheese (ricotta) only instead of milk I used the goat's milk.

Once upon another lifetime, I had a friend with goats. Milking a goat is not as easy as you think...but then, neither is milking a sheep (the family I lived with in Germany when I was an exchange student had sheep--one of the ewes had triplets, so we milked the ewe and bottlefed the lambs...sheep, like goats, seem to be able to hold their milk back...). It is tempting to get a "milk" goat, but I would be more inclined to have some wool sheep...however, the DH has decided this is the year we try raising chicks...so I will be tending chickens as part of my daily routine...The DH is building the chicken coop this weekend. We have to put it where the dogs won't see it--the presence of chickens will probably drive them MAD.
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Old 03-22-2011, 02:01 PM   #15
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I only like the taste of some goat milk and specialize in goats, feed, and handling that produce the milk I like. I have registered Nubian dairy goats that produce wonderful milk and cheese.
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Old 03-22-2011, 02:12 PM   #16
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Originally Posted by Bolas De Fraile View Post
Congrats mate, if you age your feta in salt water for 9 to 12 months then cube and dress in olive oil it will keep in the fridge or pantry for a very long time as long as the oil covers the cheese.
Botulism thrives in low salt and low acid conditions, olive oil is a natural antiseptic and contain fatty acids.
Yes, that's what my experts tell me, the salt brine and then olive oil work to make a safe and delicious cheese. These methods have been used for centuries in countries without refrigeration. Another cheese that I make often -fresh Chevre- is kept refrigerated after it sets up and is eaten within a couple of days. But the Feta is wonderful.

Americans seem overly worried about food.
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Old 03-22-2011, 02:14 PM   #17
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We kinda wanted the goat milk to make the feta.
Reply to Franz Z

First you have to get the goat.
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Old 03-22-2011, 03:15 PM   #18
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Quote:
Originally Posted by web-collage View Post
I only like the taste of some goat milk and specialize in goats, feed, and handling that produce the milk I like. I have registered Nubian dairy goats that produce wonderful milk and cheese.
I have had wonderful tasting goats milk and awful tasting stuff. The organic stuff I got at the health food store sometimes tasted of mint or garlic. The awful tasting stuff smelled of billy goat. The best goat's milk I ever tasted was on Mallorca.
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Old 03-22-2011, 03:59 PM   #19
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First you have to get the goat.

Oh no.. we aren't keeping chickens or goats.

Oh goodness no.
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Old 03-22-2011, 06:20 PM   #20
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Originally Posted by web-collage View Post
Yes, that's what my experts tell me, the salt brine and then olive oil work to make a safe and delicious cheese. These methods have been used for centuries in countries without refrigeration. Another cheese that I make often -fresh Chevre- is kept refrigerated after it sets up and is eaten within a couple of days. But the Feta is wonderful.

Americans seem overly worried about food.
It depends on when a fresh ingredient that has come into the ground is introduced. Botulism thrives in oil. It's killed by acid or heat.

Easy enough to use dry herbs.
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