This recipe makes approximately 500 - 700 grams of Feta.
Ingredients:
- 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
- Ladle
- Perforated cheese hoop mould
- Cheese cloth
- Cheese press (optional)
Day One:
- 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.
The Brine:
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.
Enjoy!
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.'
