Homemade Feta Cheese
- 10 litres raw milk
- 1/4 tsp mesophilic culture
- 6 ml liquid rennet
- cheese salt
- whey/brine solution
- Heat the milk to 31deg C.
- Add the culture, stirring to combine.
- Cover and allow the milk to ripen for 1 hour.
- Add the diluted rennet and gently stir for a few minutes.
- Cover and allow curd to form (about 1- 1-1/2 hours).
- Cut the curd into cubes (about 20 mm) and leave for 2 hours.
- Drain the whey into a container and set aside.
- Ladle the curds into the cloth lined frame.
- Weigh down with a weight for about 1/2 hour.
- Remove the weight and flip the cheese and leave for 2 hours.
- Flip the cheese again and leave to drain overnight.
- Next day cut up the cheese into 15 cm square pieces and sprinkle the cubes with the salt to taste.
- Place in a bowl or box and allow to age for a few days (2 – 4 days) in the refrigerator, turning it a couple times a day to evenly distribute the salt.
- Store it in whey or make a whey/brine solution, and place the cheese in the solution and store in the refrigerator.
- Alternatively, you can marinate the feta in olive oil.
To make whey brine solution: add 1/4 cup of salt to 1 litre of the reserved whey.
Note: Without a feta frame: Pour your curds into a colander lined with cheese cloth. Tie the corners o the cheesecloth and hang the bag to drain for 4 hours. Untie the bag and cut curds into cubes and sprinkle with salt to taste. Continue as per step 12 & 13.Print This Post