Why is feta made from non-cow's milk often so hard?

IchNochmal · 2025-03-19T06:49:01.323Z

Dear Migros I have a poor tolerance to white cheese made from cow's milk, which is why I'm always on the lookout for alternatives. Feta is therefore in my focus. Unfortunately, it can't be compared with white cheese made from cow's milk, not only in terms of taste but also in terms of consistency. It is often very hard and crumbly and hardly ever as soft as the round Turkish cow's milk cheeses from the tin can, for example. What alternatives are there? Thank you and best regards, IchNochmal

indios

Feta is like that!

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M-Infoline

Hi IchNochmal, thank you very much for your message. What a shame that you don't like the texture and taste of the feta cheese. I would be happy to look for alternatives for you. In this context, please let me know what you mean by "white cheese"? Are you lactose intolerant, allergic to cow's milk protein, etc.? Best regards, Tabea

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IchNochmal

M-Infoline

Hi IchNochmal, thank you very much for your message. What a shame that you don't like the texture and taste of the feta cheese. I would be happy to look for alternatives for you. In this context, please let me know what you mean by "white cheese"? Are you lactose intolerant, allergic to cow's milk protein, etc.? Best regards, Tabea

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Dear Tabea, thank you very much for your answer. By white cheese I mean cheese like Gazi Peynir. A cheese that is white, not yellow, and is stored and sold in brine. Gazi Peynir and related cheeses are made from cow's milk and are very soft. The cheese paste is white. It has no rind and protein degradation has not begun. If a cheese has a yellow paste, e.g. looks like the local hard and semi-hard cheeses, I no longer have a problem with it. But cheese with a white paste or dairy products that are white, such as quark, yoghurt, cottage cheese or cream cheese made from cow's milk, are difficult for me to tolerate because I have problems with cow's milk protein.
I would therefore like to find a cheese, such as this Turkish cheese, that I can tolerate.
Thank you for your research.
Best regards
MeNow

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Yolibolli

Have you looked in the Turkish store yet?

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indios

IchNochmal

Dear Tabea, thank you very much for your answer. By white cheese I mean cheese like Gazi Peynir. A cheese that is white, not yellow, and is stored and sold in brine. Gazi Peynir and related cheeses are made from cow's milk and are very soft. The cheese paste is white. It has no rind and protein degradation has not begun. If a cheese has a yellow paste, e.g. looks like the local hard and semi-hard cheeses, I no longer have a problem with it. But cheese with a white paste or dairy products that are white, such as quark, yoghurt, cottage cheese or cream cheese made from cow's milk, are difficult for me to tolerate because I have problems with cow's milk protein.
I would therefore like to find a cheese, such as this Turkish cheese, that I can tolerate.
Thank you for your research.
Best regards
MeNow

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Do it yourself with sheep's milk or goat's milk

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IchNochmal

Yolibolli

Have you looked in the Turkish store yet?

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Hi Yolibolli, good idea, thanks, I'll have to find out where we have a store like that in the area. Best regards, IchNochmal

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Yolibolli

indios

Do it yourself with sheep's milk or goat's milk

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I just had to smile😃. I belong to the "do-it-yourself faction", but making cheese yourself? How do you do that at home? Don't you need lots of tools like rennet and thermometers?
Do you make cheese yourself and do you have a recipe?

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indios

Yolibolli

I just had to smile😃. I belong to the "do-it-yourself faction", but making cheese yourself? How do you do that at home? Don't you need lots of tools like rennet and thermometers?
Do you make cheese yourself and do you have a recipe?

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only milk, salt and lemon for the cream cheese

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Yolibolli

indios

only milk, salt and lemon for the cream cheese

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That's more likely to be paneer.
But merci.

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IchNochmal

Yolibolli

That's more likely to be paneer.
But merci.

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I agree, paneer is fine for frying, the cheeses I'm aiming for mature in brine.

Just for fun, I attended a cheese course a long time ago and it would need rennet, cheese cultures that should be adapted to this type of cheese, then you have to work to the exact degree and woe betide you if the wrong microbes are floating through the air when you're making cheese, it can really go down the drain. I keep my hands off it. At least as long as I'm working full time. But yes, making it yourself can be a solution, but it's more than time-consuming. That's why I ask Migros if they have anything suitable. And yes, the Turkish store is probably the best place to find something. You're absolutely right!

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Warum ist Feta aus Nicht-Kuhmilch oft so hart?

All replies (14)

All replies (14)