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Feta Cheese


by Jerri

Have you thought about making feta? You CAN do it! Gather your supplies, including the culture for Feta Cheese from NWFerments.

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This is not an all-in-one direct set like some cheeses, so you'll need to get animal rennet or vegetable rennet as well!  Mine is made with a portion of the vegetable rennet tablet.

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The process is straight forward, but be sure to get our directions and read them thoroughly several days in advance. You do not want to get started and then have a hiccup.

  1. Heat the milk very slowly on low heat to 86ºF.
  2. Add culture to surface of milk, wait a few minutes, then stir well.
  3. Let it sit for 1 hour at room temperature.
  4. Dilute rennet in ¼ cup water, and mix into the milk in an up-and-down back and forth motion, NOT a whisking or stirring motion.
  5. Put the lid on the pot and let it culture for 30-40 minutes.
  6. When set, cut the curds into ½ cubes.
  7. Stir gently a few times over 20 minutes.
  8. Spoon curds into bowl lined with butter muslin/cheesecloth.
  9. Drain at least 4 hours to overnight, until nothing else drips out.
  10. To store, put curds in a jar. Cover with brine (2 T. salt per quart water).
  11. Put the lid on and it can be stored for about 5 days!

Now for some visuals! The ½ rennet tablet in water:

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It will look cloudy when dissolved:

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I like to first pour my rennet through a slotted spoon, then use the spoon for the up-and-down side-to-side incorporation in the milk:

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While I wait for the curds to form, I get my draining station ready:

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I have curds! Check out my fingerprints on the surface! HA!

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Here you can see as I begin to cut the curd (not cut the cheese, hush now) how jiggly yet solid it is:

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Stirring the curds:

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Ladling the curds in:

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Time to drain! Hubby gets annoyed at this stage because it's hard to open the cabinet to get to our dishes

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What the feta looks like when I first peel away the cloth:

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Then a bit more pretty when it goes in the jar:

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And finally, in the brine solution!

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This feta was gone within 2 days, by the time I got around to actually having time to write the article. It's THAT yummydon't forget the salt and spices!