An overabundance of milk this week lead me to make several batches of feta. It is such an easy cheese to make and freezes really well. Here are the directions: Heat 1 gallon of milk to 86*. Add 1/2 cup of buttermilk. Let ripen 1 hour. Add 1/2 tsp liquid rennet to 1/4 c cool water and stir into milk. Let sit another hour. Cut curds in small squares and let sit a few minutes. Keeping the cheese at 86* stir for about 15 minutes. Usually my pot stays at this temp because it is so heavy, but if not, set in a sink of warm water to maintain temp. Drain curds for several hours. Once drained slice into chunks and salt really well on all sides. Let sit in a covered container for 24 hours on the counter draining off any whey. Salt again and refrigerate. Let age 5 days or so. Use within 10 days or freeze.
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