Feta

INGREDIENTS:

4 Litres of raw cows milk 

Rennet:

1/2 tsp. liquid rennet OR

1/2 rennet tablet diluted in 1/4 cup cool water

1 Tbsp. yogurt

1/8 tsp. calcium chloride diluted in 1/4 cup water (optional)

INSTRUCTIONS:

Warm the milk in a stainless steel (or other non-reactive) pot to 86°F. If using calcium chloride, incorporate the mixture of diluted calcium chloride into the milk as the milk starts to warm up.

Add the culture to the milk and stir thoroughly. Allow the milk to sit undisturbed for an hour at room temperature.

Once the milk is ready, dilute the rennet in 1/4 cup cool water. Mix the rennet/water into the milk using an up-and-down motion with your spoon (not a stirring motion). Incorporate the rennet but do not over-mix.

Place a lid on the pot and let the milk mixture sit undisturbed overnight. The next morning, check that the milk has gelled and there is a clean break in the curd.

Use a knife to cut the curd into 1/2-inch cubes. If necessary, use very clean hands to check the bottom of the pot for curds that may have been missed.

Gently stir the curd off and on over the next 20 minutes. The curds should become somewhat retracted.

Place a tea towel, cotton bag, butter muslin, or multi-layered cheese cloth in a colander. Pour in the curds and allow the visible whey to drain off. Once the whey has drained, tie the cloth in knots and hang it over the sink or a bowl. Allow the curd to drain for another 4 hours or until no more whey drips off.

BRINING FETA:

While feta can be eaten fresh, the flavour is more pronounced if it is aged in a brine solution.

Make a brine solution using 1/3 cup non-iodized salt and 1/2 gallon of water.

Place the curds in the brine solution in a jar with a lid in the fridge.

Brine for 4 to 5 days if using store-bought goat milk or for 30 days if using farm-fresh goat milk.

Extra Tip: If you find that your curd doesn't set firmly enough, some cheese makers suggest mixing 1/8 tsp. calcium chloride diluted in 1/4 cup water into the milk as it is heating the next time you make feta.

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Butter

Butter

A food processor makes faster work of what the mason jar does, but it saves your arms from a lot of aching. Fill the food processor half full of cream. The size of the processor will dictate how much butter you can make in a batch. Run your food processor on medium-low until you begin to see clumps forming on the surface. Lower the speed to low until you have obvious butter and buttermilk.

Straining & Rinsing

Using cheesecloth or a fine mesh strainer, strain out the buttermilk. Make sure you save it because there are a lot of great recipes that use buttermilk. Return your butter to the food processer. Add as much ice water to the butter as you removed of buttermilk. Run on a low speed for a minute or two. Strain and discard the liquid. Repeat a second time. If the water comes out clean, you can proceed. Otherwise repeat a third time