Feta Cheese
  • Cooking Time: 1 week
  • Servings: 6
  • Preparation Time: 3 hours
  • 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
  1. Step 1- gather equipment and ingredients.
  2. Step 2-pour milk into Large pot and place on burner on low.
  3. Step 3-heat milk to 86 F.
  4. Step 4-Mix in Mesophilic starter culture.
  5. Step 5-do not let mix go over 86 F. Keep at 86 F for about 1 hour.
  6. Step 6-add liquid rennet then stir.
  7. Step 7-take mixture off heat and let sit for 30 minutes.
  8. 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.
  9. Step 9-stir chunks of curds and raise temp to 95 F.
  10. Step 10-get a colander and several layers of cheesecloth.
  11. Step 11-tie up the four corners and let it drain for up to four hours.
  12. Step 12-make a brine for the cheese and place it in there for up to 12 hours.
  13. Step 13- Drain cheese and let it dry.
  14. Step 14-Enjoy.
I love this recipe because the cheese is salty and it goes well with a nice French bread.