This recipe makes approximately 500 - 700 grams of Feta.
- 4 litres of milk
- 1/2 tsp mesophilic cheese culture
- 2ml liquid rennet
- 1ml calcium chloride
- 1/4 tsp lipase powder
- 100 grams salt, to brine
- Large saucepan or stock pot
- Curd knife or knife long enough to reach the bottom of the pot
- Perforated cheese hoop mould
- Cheese cloth
- Cheese press (optional)
- Bring 200ml of milk to the boil and let it cool.
- Add the Mesophilic starter.
- Leave for 12 - 24 hours
- Heat the rest of the milk to 30 degrees celsius. Add the cultured milk and leave covered for 60 minutes.
- Put the rennet, calcium chloride and lipase into a 1/4 cup of cooled boiled water. Mix thoroughly. Gently stir the renner mixture into the milk, using a backwards and forwards motion for one minute. Cover again and leave for 60 minutes.
- After 60 minutes a curd should of formed. Cut the curds into cubes. Allow to rest for 10 minutes then stir gently to break up the curds. Wait 5 minutes and then stir again. Stir twice more allowing the curds to rest for five minutes in between each go.
- Ladle the curds into a big bowl lined with cheese cloth. Gather up the corners of the muslin and place a weight on top. If you do not have a press, a plate with a few cans of tomatoes on top will do. Leave for about four hours.
- Unwrap the curd and place it in a cheese hoop mould, add weight to it again and leave for five hours.
Mix salt with 1.5 litres of water and place the whole cheese into the brine. It can be left in the brine in a covered container in the fridge for up to 30 days. Don't forget to turn occasionally.
Bonnies tips for making Feta: Sterilise all equipment thoroughly / Keep all the ingredients in the fridge when your not using them / Allow yourself enough time!
Recipe if from 'The Makers - A story of food, family and foreigners.'