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FETA CHEESE




Source of Recipe


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List of Ingredients





2 gls goat or whole cows milk
1/4 teaspoon mesophilic-A
1/2 teaspoon calcium chloride
1/4 teaspoon liquid rennet
2 tablespoons cheese salt

Classic goat cheese is best when goat milk is used but a very good Feta can be produced from whole cows milk.
Pasteurize the milk and cool to 85oF. In a glass dish combine 1/2 teaspoon of calcium chloride with 2 tablespoon of cool distilled water. Add this mixture to the milk and stir gently for 30 seconds. Keep the temperature of the milk at 85oF.
Add 1/4 teaspoon of Mesophilic MA and stir gently. Let the milk set with cover on at 85oF for 60 minutes.
Add 1/4 teaspoon of liquid rennet to 4 ounces of cool distilled water. Stir the diluted rennet gently into the milk. Cover and allow the milk to set undisturbed for 30 minutes or until the milk forms a solid curd that shows a clean break. If the curd is more like a soft yogurt you need to wait longer before cutting the curd.
Cut the curd into l/2 inch slices all the way across the pot. Turn the pot 90 degrees and repeat the process.
Stir the curd slowly every 10 minutes for 1 hour while gradually heating to 95oF. After an hour of slow cooking, drain the whey by pouring through a colander. Let the curds drain for 1 hour. The curd will form back into a solid mass.
Cut the curd into small blocks and turn it over in the colander. Let drain for another 1/2 hour. Salting to taste is optional.
Pack curd into a sterilized quart jar. Prepare a brine of 2 cups water and 2 tablespoons cheese salt. Pour the brine over the curd. Seal the jar and let it sit in refrigerator for at least 2 weeks. The longer it ages, the better it gets.


Recipe