Home Made Feta Cheese

Ingredients

• 7.5 litres goat or whole cows milk
• 1/4 teaspoon Mesophilic -A
• 1/2 teaspoon calcium chloride
• 1/4 teaspoon liquid rennet
• 2 tablespoons cheese salt

Method

1. Gently warm the milk to 32 degrees C, then cool to about 29 degrees.
2. In a glass dish combine ½ teaspoon of calcium chloride with 2 tablespoon of cold water. Add this mixture to the milk and stir gently for 30 seconds.
3. Keep the temperature of the milk at 29 degrees C.
4. Add 1/4 teaspoon of Mesophilic MA and stir gently.
5. Let the milk set with cover on at 29 degrees C for 60 minutes.
6. Add 1/4 teaspoon of liquid rennet to 1/2 cup of cold water.
7. Stir the diluted rennet gently into the milk.
8. Cover and allow the milk to set undisturbed for 30 minutes or until the milk forms a solid curd that shows a clean break.
9. If the curd is more like a soft yogurt you need to wait longer before cutting the curd.
10. Stir the curd slowly every 10 minutes for 1 hour while gradually heating to 35 degrees C.
11. After an hour of slow cooking, drain the whey by pouring through a colander.
12. Let the curds drain for 1 hour.
13. The curd will form back into a solid mass.
14. Cut the curd into small blocks and turn it over in the colander.
15. Let drain for another ½ hour.
16. Salting to taste is optional.
17. Pack curd into a large sterilized jar or container.
18. Prepare a brine of 2 cups water and 2 tablespoons cheese salt.
19. Pour the brine over the curd.
20. Seal the jar and let it sit in the fridge for at least 2 weeks.
21. The longer it ages, the better it gets.