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–+ servings

Feta

Brined cultured cheese made from whole milk and aged from one month onward.
Print Recipe
Course Cultured Dairy
Cuisine Greek
Status To Try
Servings 2.5 lb

Ingredients
  

  • 2 gallons whole milk not ultra-pasteurized
  • 1/4 tsp calcium chloride
  • 1 packet C21 buttermilk culture
  • 1/4 tsp single-strength liquid rennet
  • 2 tsp salt
  • 2 lb salt for saturated brine

Instructions
 

  • Heat milk slowly to 93°F. Dilute calcium chloride in 1/4 cup water and mix in.
  • Sprinkle C21 culture over the milk, rest 2 minutes, mix in, and ripen 60 minutes.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 40 minutes.
  • Cut curd into 1/2-inch cubes. Gently stir 20-30 minutes while maintaining 93°F, then settle 10 minutes and remove whey.
  • Transfer curds to a basket mold, add follower and 1 lb weight, and drain 8 hours at 68-72°F. During the first 2 hours, unmold and turn frequently.
  • Cut into roughly 1/2-lb pieces, place on a draining mat, sprinkle with a small amount of salt, and drain 6-12 hours.
  • Brine in saturated salt brine for 4 hours. Remove and dry 1-3 days at 48-56°F under loosely draped butter muslin or cheesecloth, turning several times daily.
  • For storage, make an 8% brine with 6-8 oz salt per 3 quarts sterilized water. Cover the feta with brine in a container with minimal headspace. Store at 48-50°F up to 30 days, then 45-55°F for further aging.
Keyword cheese
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