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Monday, July 19, 2010


Making FETA CHEESE is a pretty uncomplicated process, and can be done in any home kitchen. Be sure that you have very clean utensils though. I use a large stainless steel pan and all of my other utensils are stainless as well. A digital thermometer is best. Beyond these, all you'll need is a gallon of farm fresh goat's milk, liquid rennet, buttermilk and non-iodized coarse salt. My local brewing supply store carries rennet and other cheese making supplies, but they are readily available on the Internet as well.
Warm 1 gallon of goat milk to 86º F.
Add 1/4 cup buttermilk and stir well. Let milk set for 1 hour to ripen.
After 1 hour add 1/2 teaspoon liquid rennet to 1/4 cup cool water and add to the milk. Stir gently for 1 minute. Cover and allow to set for another hour. In an hour the milk will have formed a large solid mass. Cut the curd into 1/2 inch pieces. Allow it to rest for 5 minutes. Stir gently for 15 minutes.
Line a colander with cheesecloth. Pour curds into the colander.

Tie the cheesecloth and hang to drain for 4-6 hours.

Remove the curd ball from the cheesecloth and slice in half. Sprinkle the two hunks of cheese with about 4-5 tablespoons coarse salt. Place the slices on a dish and cover. Let it stand at room temperature for 24 hours.
After 24 hours salt all the surfaces again. Let the cheese rest for 2 more hours at room temperature. Finally place the cheese into a covered container, refrigerate and allow to age 5-7 days. Use with the next two weeks or wrap and freeze.
I prefer this FETA CHEESE, but for those who like a stronger flavored FETA, the addition of 1/8 teaspoon lipase powder (type K) can be used. The more lipase powder the stronger the cheese will be. It is to be added at the same point as the buttermilk is added. Some cheese makers store the FETA in olive oil and others use a salt water brine. The brine is made with 14 ounces of non-iodized salt to each gallon of cool water. Cheese must be covered with the brine, and aged at 40º to 50º F from 1-4 weeks.

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