Feta cheese

⇐ Cheese, fermented & pickled products and preserves

Ingredients

2l whole cow's milk, goat's milk, sheep's milk or a mixture

⅛ tsp mild lipase powder mixed in 30ml non-chlorinated water 20 minutes before using(optional)

⅛ tsp Aroma B powdered mesophilic starter or 20ml lactoferm starter

⅛ tsp calcium chloride diluted in 30ml cool non-chlorinated water

¼ tsp liquid rennet diluted in 25ml cool non-chlorinated water

1-2 Tbsp flaked salt for salting

salt for brining (optional)

Method

1. Prepare a water bath with a large stock pot and a smaller stock pot in it with water half way up side of smaller stock pot. Heat till water reaches 35℃. Put milk in smaller stockpot and, if using, add lipase solution. Slowly heat till milk reaches 30℃ - do this slowly over 15 minutes or so.
2. When the milk is at temperature, add the starter by spinkling powder over surface, allowing to dehydrate for 5 minutes. Mix in well. Cover and keep at temperature of 30℃ for 1 hour.
3. Add the diluted calcium chloride and mix. Add the rennet and mix. Keep the milk stand at temperature of 30℃ for another hour.
4. Check for a clean break. If no clean break, allow to stand for another 15 minutes. Cut the curds in 1-1½cm pieces. Allow to stand, at temperature, for 10 minutes. Stir gently with a rubber spatula for 20 minutes at temperature - or for firmer curds, raise temperature to 32℃
5. Line a colander or strainer with damp butter muslin and place over a large container. Ladle in the curds. Allow to drain for 2 hours. Alternatively, for more regularly shaped cheese, drain for ½ hour and transfer to a muslin lined mould to drain. Turn the cheese every ½ hour.
6. Unwrap cheese and slice into 2.5cm slices. Sprinkle with the flaked salt. Transfer to fridge loosely covered for 5 days, checking daily and pouring off any released whey.
7. Cheese, is ready to use, or can be stored in 10% brine for several weeks

Artisan Cheese Making at Home Mary Karlin