Saturday, August 6, 2011

Homemade Feta Is So Much Betta!

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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