adapted from The Home Creamery by Kathy Farrell-Kingsley
yield: ~1 lb.
1 gallon milk
1/4 c. cultured buttermilk
1/4 tsp. liquid rennet
1/4 c. cool water (55-60 degrees F)
1/4 tsp. calcium chloride
1. Warm the milk to 88 degrees F over a low flame in a large, heavy-bottomed pot. Stir in buttermilk. Cover and turn off heat. Let stand 1 hour.
2. Dissolve the rennet in the cool water and add mixture to the milk, along with the calcium chloride, stirring for 30 seconds. Mixture should still be at 88 degrees F. Cover again and let stand another hour to coagulate.
4. Carefully pour the curds into a colander, lined with butter muslin (re-useable cheesecloth). Tie together the ends of the muslin to make a bag and hang in a cool room or refrigerator to drain for 4 to 6 hours. This is where I had to get creative. Fortunately we have an extra refrigerator in the garage. I took out the bottom couple of rows of shelves and drawers...then slid in a couple of garden stakes over the top bars and tied the butter muslin to the stakes. I set a large bowl underneath and viola! It worked perfectly...and I'll be using this method from now on!
at this point it is pretty large and looks like a typical fresh cheese...tasty. But, it's important to have self-control and NOT just use it at this point. Sure, it'll taste good, but it won't taste like Feta! ...
Yes, room temperature. Let that beneficial bacteria do its work! Take a look at this before and after picture...important step, wouldn't ya say?
6. Now, you've got Feta! At this point, use it right away or cover it in salted water and refrigerate it for up to 4 weeks.
Yogurt Cheese. And a couple that are at more of an intermediate level...not fresh cheeses, but why not give them a go: Gouda and Cheddar. We'd love to have you forge with us!
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