We make Feta Cheese using cows milk and this recipe makes delicious cheese.!
2 Litres Farm House Milk
1/8 tsp = 1 Level “Dash” Spoon of Mesophillic Culture
1/8 tsp = 1 Level “Dash” Spoon of Thermophillic Culture (we suggest TCC-3 for flavour)
1/16 tsp = 1 level “Pinch” Spoon of Calf Lipase (or more for a stronger flavour)
2 mls Calf Rennet (please check your Rennet bottle for exact amounts per litre of milk as this can vary)
½ ml Calcium Chloride
Plain Salt (Non-iodised)
1 x Feta Mould
Don’t forget you can double this recipe to get two decent sized fetas! (You will require two square moulds)
1. Sterilize all of your equipment by boiling in the pot you will use to heat the milk. Put them to the side covered with a paper towel whilst you prepare your milk.
2. Boil some water in the jug and put aside ½ cup of cooled boiled water to mix with the rennet and Calcium Chloride at a later stage.
3. Add 2 litres of milk to the pot, place cheese thermometer in the milk and cover. Slowly heat milk to 31˚C on a very low heat. (Use a warm water bath if you have a gas stove top).
4.Once the milk is at 31˚C add the Mesophillic and Thermophillic Cultures and then the Calf Lipase. Stir gently for at least 1 minute with a slotted spoon (do not break surface of milk).
5.Leave milk for 20-45 mins to ripen allowing the cultures to start acidifying the milk. Ensure that the pot is kept warm by placing it in your cheese cave to maintain the temperature (especially if working in a cool room). Or by leaving in the warm water bath to make sure the temperature is maintained.
6.Mix 2-3mls of Rennet (check bottles instructions) with ¼ cup of the cooled boiled water. Mix 1 ml of Calcium Chloride with ¼ cup of cooled boiled water. Pour Calcium Chloride in first, stirring gently for approx 30 seconds (do not break surface of milk). . Next pour Rennet in, stirring gently for approx 20 seconds (do not break surface of milk). Leave to set for 30-40 mins. Leave Thermometer in the milk and cover. Place in your polystyrene cheese cave to maintain the temperature if the room is cool.
7.Check that your curds have set by lifting out the thermometer, you should see a clean break on the surface of the curds. Leave for a further 5-10 mins if the curd appears too soft.
8.Cut the curds into 2cm blocks with a long knife. Turn curds gently with a slotted spoon a couple of times. Leave for approx 20 mins, this helps expel more whey and make the curds firmer. After the 20 mins turn curds again once and leave for another 20 mins. Turn curds one more time and leave again for 20 mins. After this your curds should be firm enough to spoon into your feta mould.
9.Pop your molds onto your draining mat/tray and gently lift the curds into the molds with your slotted spoon until the molds are full. If you are left with excess curds, wait for 5 mins. You will find that the curds in the molds have reduced and you can keep adding more curds. (It should be 2 litres of milk per mould).
10.Leave curds for at least 12 hours in the molds at room temperature, covered with muslin or similar. The next day gently remove the cheese from the mold and flip over putting it back into the mold to leave for another 12 hours or so (until evening). Depending on how firm you like your feta you can either proceed to brine after 24 hours or leave your cheese at room temperate for another 12-24 hours to make the cheese even firmer. (I think it is better firmer but you may prefer a softer feta).
11.After approx 24-48 hours your cheese should have firmed up firm enough to be brined in a salt water solution.
12.Follow our feta brining technique to brine your feta. (See our website for the brine recipe and instructions).
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