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nickrey

Cheesemaking: Interesting use of chamber vacuum sealer

7 posts in this topic

I made up some feta a few days ago and followed my normal recipe, draining the cheese in a mould, then placing on a rack to drain, then drying for a few days. At this stage, I put it in a 23% brine solution for the time recommended in Mastering Artisan Cheesemaking. I then put it in a 10% brine solution and into the fridge to cool down as I intended vacuum sealing the cheese in bags.

The cheese felt a bit spongy and not like feta but I felt that brine maturing it would make it more like traditional feta.

On vacuum sealing it this morning, I noticed an interesting phenomenon that I thought I'd share.

When the vacuum was drawing out the air prior to sealing a lot of air bubbles came out of the cheese. When the seal was made and the vacuum released, the cheese compressed and suddenly became the texture that I associate with feta.

I haven't cut it open yet as I want to let it mature for a while in the brine. Will post a picture here when I do.

My reason for posting this here is that after normal draining and some drying, it may be worthwhile experimenting with using a vacuum to modify the texture of appropriate cheeses. I use the same technique with fruits such as watermelon to give a very interesting texture.

Has anyone else tried this with cheesemaking?


Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog

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I do not make cheese, so nothing to add on that, but I will say that vacuum-sealing some purchased cheeses can utterly destroy the flavor and texture. It depends upon the cheese, I suspect (Parmigiano and other hard cheeses survive well enough), but I recently had two scamorze rendered inedible via vacuum-sealing...


Bill Klapp

bklapp@egullet.com

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It is vacuum sealed in brine. It's different from just sealing your purchased cheese.

We had Greek Salad tonight so I cut some of the feta. Here is a cross section.

Feta.jpg


Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog

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Looks good, Nick. I'd eat it ...

How different, do you think, is the effect of vacuum sealing compared to placing a weight on the cheese? I realise you were intending to keep the cheese in the brine rather than squashing it to make it denser so it can't be a direct comparison; just interested in an opinion.

Blessed are the cheesemakers.


Leslie Craven, aka "lesliec"
Host, eG Forumslcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

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For Feta, I'd still let it drain through turning as is my normal process. Then I'll use this as a finishing process. Probably the best way to do this will be to compress without the brine a few times without sealing and remove any liquid that is expelled. Then I'd add the brine, do it again, and seal.


Edited by nickrey (log)

Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog

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:rolleyes: I really do certainly not make mozzarella dairy product, thus almost nothing to include upon of which, although I'll state of which vacuum-sealing a few obtained cheeses can easily completely ruin this flavor and also consistency. This will depend after this mozzarella dairy product, I believe although I recently got a couple scamorze caused to become inedible through vacuum-sealing. :laugh:

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