Feta Cheese Recipe and instructions

homemade cheese making instructions and supplies

Recipes for Semi Hard Cheeses

The following recipes will introduce you to the preparation of store bought milk, the use of calcium chloride and rennet. You will also learn to cut and cook the curd. In advance of preparing these recipes please make sure that you have a small supply of distilled water on hand. You will need to dilute the calcium chloride and rennet during the process and the use of tap or well water is not recommended.
You will be amazed at how easy it is to make your own cheese. You already have most of the equipment in your kitchen and we supply the rest. A simple cream yogurt cheese spread can be ready for breakfast overnight. Mozzarella cheese is ready the same day its made and even the aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a few weeks. Unlike many cheese kits on the market, ours is complete. Even the cheese press and wax are included. Our complete cheese making instructions are right here on the web to help you understand the process.

Ingredients

Types of Milk

Store Bought Milk

Starter Cultures

Rennet

The Process

Pasteurization

Ripening Milk

Renneting

Cutting Curd

Cooking Curds

Draining & Salting

Pressing

Dry, Wax & Age

Soft Cheese Recipes

Yogurt Cheese

Lemon Cheese

Mascarpone

Cream Cheese

Hard Cheese Recipes

Monterey Jack

Cheddar Cheese

Gouda Cheese

Colby Cheese

Mozzarella
GLossary

Feta Cheese Recipe

Classic goat cheese is best when goat milk is used but a very good Feta can be produced from whole cows milk.

2 gl goat or whole cows milk

1/4 teaspoon Mesophilic-A

1/2 teaspoon calcium chloride

1/4 teaspoon liquid rennet

2 tablespoons cheese salt

   Pasteurize the milk and cool to 85 degrees F. In a glass dish combine ½ teaspoon of calcium chloride with 2 tablespoon of cool distilled water. Add this mixture to the milk and stir gently for 30 seconds. Keep the temperature of the milk at 85 degrees F. Add 1/4 teaspoon of Mesophilic MA and stir gently. Let the milk set with cover on at 85 degrees F for 60 minutes.
   Add 1/4 teaspoon of liquid rennet to 4 ounces of cool distilled water. Stir the diluted rennet gently into the milk. Cover and allow the milk to set undisturbed for 30 minutes or until the milk forms a solid curd that shows a clean break. If the curd is more like a soft yogurt you need to wait longer before cutting the curd.
   Stir the curd slowly every 10 minutes for 1 hour while gradually heating to 95 degrees F. After an hour of slow cooking, drain the whey by pouring through a colander. Let the curds drain for 1 hour. The curd will form back into a solid mass.
   Cut the curd into small blocks and turn it over in the colander. Let drain for another ½ hour. Salting to taste is optional.
   Pack curd into a sterilized quart jar. Prepare a brine of 2 cups water and 2 tablespoons cheese salt. Pour the brine over the curd. Seal the jar and let it sit in refrigerator for at least 2 weeks. The longer it ages, the better it gets.