Feta Starter Instructions
You will need:
stainless steel pot with lid
butter muslin, tight-weave dish towel, or yogurt bag
large jar for storing cheese
raw or pasteurized goat 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)
1) Slowly heat (on low) 1-4 quarts of milk to 86 degrees F. (heat the milk no faster than 1 degree per minute- this can take 30-40 minutes for a gallon). Remove from heat.
2) Add one packet of Feta starter and mix thoroughly. Allow to sit undisturbed for 1 hour at room temperature (72-77 degrees 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 degrees F., for 12 hours.
5) The Feta should be set after 12 hours, with cracks showing in the curd. Cut the curd into 1/2 inch 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 the colander with a double layer of butter muslin or 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 or until no more whey 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).
Now it’s time to Get Fermented!
Download instructions here.