A tangy, soft Greek cheese traditionally made with goat's milk.
Direct-set (single use)
Cultures at room temperature.
You will receive:
4 packets Feta culture (rennet sold separately) and instructions
Take part in a Greek tradition by making this soft, tangy cheese at home. Feta is considered one of the world's oldest cheeses, with its earliest record dating back to the Byzantine Empire. Easy to make, it's a welcome addition to a wide variety of Mediterranean recipes. Can be made with goat, cow, or sheep's milk.
Store extra packets in fridge or freezer for future use.
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 cheese 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:
Heat 1/2 gallon to 1 gallon milk very slowly on low heat to 86° F. Remove from heat.
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).
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.
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.
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.
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).
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).
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).
