How to Make Feta Cheese

Step-by-Step Guide

1. 1

   Step 1: Warm one gallon of fresh goat's milk to 30°C (86°F)

   Remove it from the heat and set aside.
2. 2

   Step 2: stirring it regularly so that it does not burn on the bottom.

   Stir the blended yogurt and milk into the warmed milk and mix thoroughly.
   
   Cover and and allow the inoculated milk to sit for one hour at room temperature. ,,,,, Make the next cut 1⁄2 inch (1.3 cm) from and parallel to the first, but sloping slightly (the sliced curd will be wider at bottom than top).
   
   Repeat increasing angle with each cut.
   
   Turn the pot 90° and repeat cuts.
   
   Repeat cuts and turning two more times.
   
   The curd pieces should be about ½ inch cubes or slices as you prefer. , Cut the large pieces that appear with a table knife so that they are ½ inch cubes. ,, Save the whey for a later step. , It may be drained at room temperature or in the refrigerator, as shown in the image. , Mix in a 1/2 of a teaspoon of salt, breaking up the curd. , (See the External Links for how to make your own cheese press.) Line the can with a handkerchief, place the curds inside, fold over the ends of the cloth, place the end on top, and place a weight on top of that.
   
   Let sit overnight. , Stir to dissolve.
   
   The brine must be acidic or else the cheese will melt on the surface.
   
   The whey is made acidic by letting it sit out at room temperature, covered, for 12-24 hrs. , Pour brine over to cover.
   
   Let the cheese pickle for several days in the refrigerator.
   
   The cheese will become drier and more easily crumbled with time. , Rinse before use to remove excess salt. ,
3. 3

   Step 3: Mix 1 tablespoon of yogurt with an equal amount of milk to blend.

4. 4

   Step 4: While the inoculated milk sits

5. 5

   Step 5: dissolve 1/2 tablet of rennet in fresh

6. 6

   Step 6: dechlorinated water.

7. 7

   Step 7: After the inoculated milk has sat for one hour

8. 8

   Step 8: add the dissolved rennet and stir to mix thoroughly.

9. 9

   Step 9: Let the inoculated

10. 10

    Step 10: renneted milk sit covered overnight at room temperature.

11. 11

    Step 11: Check for a clean break the next morning

12. 12

    Step 12: by which time the milk should have gelled and some of the whey will have separated.

13. 13

    Step 13: Cut the curd by starting at one side

14. 14

    Step 14: and cut straight down to bottom.

15. 15

    Step 15: With a very clean hand and arm

16. 16

    Step 16: reach to the bottom and gently lift the curds to stir.

17. 17

    Step 17: Let the cut curds sit

18. 18

    Step 18: with occasional stirring

19. 19

    Step 19: for 10-15 minutes until curd is somewhat contracted.

20. 20

    Step 20: Decant off the whey through the strainer lined with the handkerchief

21. 21

    Step 21: pouring the curds into the handkerchief.

22. 22

    Step 22: Let the cheese drain in the handkerchief until no more whey drains out (about 2-4 hours).

23. 23

    Step 23: Place the drained curds into a bowl.

24. 24

    Step 24: Press the cheese into a mold.

25. 25

    Step 25: Prepare pickling whey brine (12.5% salt): mix 20 oz of whey (saved from before) with 5 tablespoons (73.9 ml) of salt.

26. 26

    Step 26: Cut the cheese into 1.5 inch (3.8 cm) cubes and place them in a wide-mouth jar.

27. 27

    Step 27: Store in the refrigerator.

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    Step 28: Finished.

Detailed Guide

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