Hi Everyone,

Couple of days ago I prepared another batch of Feta Cheese. Since it’s my third attempt the outcome is just great and I thought to share it with everyone.
Here it is:

1. I used 4 liters of store bought milk. Heat the milk to 30c.
2. Take 4 spoon of fresh yogurt and mix it with half cup of milk.
3. When the milk reaches 30c add the yogurt and stir.
4. Let sit at room temperature for 2 hours.
5. Add calcium chloride (dissolve in 1/4 cup cold water first) and stir.
6. Add rennet (I used 3 drops of liquid rennet dissolved in 1/4 cup cold water) and stir for 1 minuet.
7. Let sit at room temperature for around 4 hours until you get clean brake.
8. Cut the crude to 2cm cubes.
9. wait 10 min and stir gently.
10. raise the temperature again to 30c and stir again gently.
11. wait 10 min.
12 pure the crud to a cheese cloth and hang to dry for about 8 hours. Keep some of the whey for the brine.
13. After 8 hours transfer the crud to a bowl and add one spoon of salt. Mix.
14. Press for around 10 hours.
15. Take the cheese out of the press and cut it to slices (about 2cm thick).
16. Put the slices in the brine (I used the whey and added salt. about 1 to 5).
17. After 2 or 3 days the cheese is ready!

Thanks for the recipe.  The only thing missing is the size of your mold and the weight you used to press.

Oh, and how big a “spoon” of salt?

no press for feta, or just a pound or two

put salt in the whey and store ur cheese inside it, salt is 10 % is fine (10% of whey)

Please new receipts should be added only here

http://www.rickandlynne.com/rick/go/forums/viewforum/16/

I have an home made press so it’s hard for me to say exactly…it’s shouldn’t be too heavy. If you will not press it it will become crumble and I like it in cubes or thick slices.