Saturday, April 23, 2011

Farm Fresh Feta

We finally made feta.  I would have done it sooner but Limey has been drinking milk like crazy.  The goats can't keep up with his addiction.

It was a bit of a process, not difficult or particularly time consuming, just several steps over several days.  Here's how I did it.

First off you need 4.5 liters of milk.   Warm it up to 86F.  Stir it if you think it might burn, I didn't and it was fine.

Remove from the heat and stir in 1 tablespoon of fresh yogurt.  Cover the pot up and let it sit for an hour at room temperature.  While you are waiting dissolve 1/2 rennet tablet or 1/2 teaspoon of liquid rennet in 1/4 cup cold water.   When the hour is up, add the rennet infused water to the milk.  Stir, stir, stir.

Cover it up again and let it sit out overnight at room temperature.

After a couple of hours.
The next day, get a knife out and slice up the cheese by drawing the knife through the pot in a grid.  Clean your dirty arm off and stick your hand in the pot to mix up the curds.  You want 1/2" curds so cut up anything too big.  Let it sit for 15 minutes.

Wayyy to big.
Strain the whey out and set it aside for later.  Tie up the remaining curd in cheese cloth.
 

Let it drain until the whey stops dripping.  It takes a couple of hours.  When it's done, stir in 1/2 teaspoon of salt.


Pack the cheese into a suitable mold lined with cheesecloth.  I just used a square plastic container.


Wrap it up, top with a weight and let it sit out overnight.


Do you think the ketchup can was overkill?
In the meantime, take 2.5 cups of whey and stir in 5 tablespoons of salt.  It is important to let this sit out at room temperature for 12-24 hours.  Room temp is the key.

The next day (man this is taking forever), cut up your cheese and add it to a 1 liter jar.  Pour in the whey.  Put on the lid and stick it in the fridge for a couple of days. If you like the taste of disappointment, taste the cheese before soaking it in the brine, you won't (or is it will?) be disappointed.


After a couple of days, taste your cheese and give yourself a big pat on the back.  Try not to eat the entire jar, it's salty.


The end.

4 comments:

  1. I am going to have to try this; thanks for sharing!
    Bruce Family Farm; where with only a few lambs that need supplementing there will be extra goats milk soon.

    ReplyDelete
  2. Thank you! This is a great pictorial. We love feta!

    ReplyDelete
  3. HI ,
    I've been making Feta for years (form my sheep's milk;-) So good! I think you are making the process to complicated though. Try the recipe on Fiasco Farm website ;-)
    Cheers Corinna

    ReplyDelete
  4. I'm not sure how it's more complicated. The process is pretty much exactly the same except the recipe I use has fewer ingredients.

    ReplyDelete