Feta Starter Instructions


You will need:

  • stainless steel pot with lid
  • non-aluminum spoon
  • thermometer
  • colander
  • bowl
  • long knife
  • butter muslin, tight-weave dish towel, or yogurt bag
  • large jar for storing cheese
  • cow, goat or sheep milk (avoid ultra-pasteurized or UHT)
  • 1 packet Feta starter culture (store remaining packets in freezer for future use)
  • spring water (free of chlorine & :fluoride)
  • rennet (liquid or tablets)
  • non-iodized salt
  • calcium chloride ( optional, aids in coagulation)
  • lipase powder ( optional, for additional :flavor)

Directions:

  1. Heat 1/2 to 1 gallon milk very slowly on low heat to 86° F. Remove from heat.
  2. Sprinkle one packet of Feta starter into milk and let sit 3-5 minutes, then mix thoroughly. Allow to sit undisturbed for 1 hour at room temperature (72-77° F).
  3. Dilute 1/2 tsp. liquid rennet or 1/2 rennet tablet in 1/4 cup cool water. Mix this into the milk using an up and down motion rather than a stirring motion. Don't over mix.
  4. Place the lid on the pot and allow to culture in a warm spot, 72-77° F., for 30 to 40 minutes, or until set.
  5. Once the Feta has set (it will move as a solid mass and cracks will begin to form), cut the curd into 1/2" cubes, using a long knife. Stir the curds gently a few times over the next 20 minutes.
  6. Place the colander in a bowl & line it with butter muslin, cheesecloth or a dish towel. Spoon the cheese curds into the colander, gather up the corners of the cloth, and tie them together to make a bag (a yogurt bag can also be used).
  7. Hang the Feta-filled bag over a bowl to drain the whey for 4 hours up to overnight, until no more drains off (the whey can be reserved for other uses).
  8. After draining, place the Feta curds in the jar. Cover curds with a brine of 2 tbsp. salt per quart of water. Screw lid on tight & store in refrigerator for about 5 days (30 days if using raw milk).

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