"This recipe is about making feta cheese in my lab."Serves 6 | Prep Time 3 hours | Cook Time 1 week
Why I Love This Recipe
I love this recipe because the cheese is salty and it goes well with a nice French bread.
Ingredients You'll Need
1 whole gallon of milk
1 packet of a mesophilic starter culture
1/2 t liquid rennet
1/4 cup of water
2 quarts of cool water
1 lb of salt
Step 1- gather equipment and ingredients.
Step 2-pour milk into Large pot and place on burner on low.
Step 3-heat milk to 86 F.
Step 4-Mix in Mesophilic starter culture.
Step 5-do not let mix go over 86 F. Keep at 86 F for about 1 hour.
Step 6-add liquid rennet then stir.
Step 7-take mixture off heat and let sit for 30 minutes.
Step 8-mixture should look like yogurt and then once the curds have a clean break, use a long bladed knife making the cheese into fours in 1 inch pieces.
Step 9-stir chunks of curds and raise temp to 95 F.
Step 10-get a colander and several layers of cheesecloth.
Step 11-tie up the four corners and let it drain for up to four hours.
Step 12-make a brine for the cheese and place it in there for up to 12 hours.
Step 13- Drain cheese and let it dry.
Pairs Well With