How to Make "Feta"

Feta -typically a sheep curd, brine aged cheese is a great cheese for beginners and requires a couple specialty goods that can be used to make a plethora of soft cheeses. Lets get started!

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How to Make "Feta" Recipe
22 Steps
Ingredients
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1
MM 100  mesophilic starter-----Order online.    I picked it up from cultures for health. http://www.culturesforhealth.com/mesophilic-direct-set-starter-culture-danisco-mm-100.html

MM 100 mesophilic starter-----Order online. I picked it up from cultures for health. www.culturesforhealth.com/mes…

2
Goat and lamb lipase also ordered online. You can use live cultured buttermilk..so I've heard.  This is what gives feta that great taste!

Goat and lamb lipase also ordered online. You can use live cultured buttermilk..so I've heard. This is what gives feta that great taste!

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3
Rennet tabs also ordered online. Keep the three ingredients double bagged in the freezer until each time you use them. Don't save the remaining half tab unless using same day for another cheese.

Rennet tabs also ordered online. Keep the three ingredients double bagged in the freezer until each time you use them. Don't save the remaining half tab unless using same day for another cheese.

4
Cream top whole milk. This is from TJ's but is actually from Strauss Creamery. If you want sub goat milk in or if you can find it sheeps milk.

Cream top whole milk. This is from TJ's but is actually from Strauss Creamery. If you want sub goat milk in or if you can find it sheeps milk.

5
Pour milk into 12 qt pot and bring milk up to and hold at 90F

Pour milk into 12 qt pot and bring milk up to and hold at 90F

6
You will need a decent thermometer for this

You will need a decent thermometer for this

7
Add lipase and MM100 stir for 20 seconds then stop movement of milk. Cover and wait an hour, keep at 90F.

Add lipase and MM100 stir for 20 seconds then stop movement of milk. Cover and wait an hour, keep at 90F.

8
After an hour passes add 1/2 tab crushed rennet, mixed in a tsp of water, stir it  into milk for 20 seconds.  Cover and let curd set up 30-40 minutes, hold milk at 90F.

After an hour passes add 1/2 tab crushed rennet, mixed in a tsp of water, stir it into milk for 20 seconds. Cover and let curd set up 30-40 minutes, hold milk at 90F.

9
Check for a "clean break"  insert knife couple inches in curd at an angle, tilt knife perpendicular to curd and pull knife out.  If curd breaks cleanly and whey rushes into break you're clean!

Check for a "clean break" insert knife couple inches in curd at an angle, tilt knife perpendicular to curd and pull knife out. If curd breaks cleanly and whey rushes into break you're clean!

10
Use a vertically held knife cut 1/2" slices in the curds, make a kind of checkerboard pattern.  Now hold the knife at a sideways 45° angle and retrace your cuts, making several rounds at deeper depths

Use a vertically held knife cut 1/2" slices in the curds, make a kind of checkerboard pattern. Now hold the knife at a sideways 45° angle and retrace your cuts, making several rounds at deeper depths

11
After cutting curds let rest for 10 minutes. Then gently stir curds, stir again every 10 minutes for a total of 40minutes.  Keep temp at 90F

After cutting curds let rest for 10 minutes. Then gently stir curds, stir again every 10 minutes for a total of 40minutes. Keep temp at 90F

12
Line a colander with cheesecloth placed over a pot and carefully pour the curds and whey in.

Line a colander with cheesecloth placed over a pot and carefully pour the curds and whey in.

13
Cinch up the cheesecloth and lightly squeeze out whey. Hang up bag to drain. Save the whey for brining, making ricotta,  mixed w/ dog food, or watering on plants.

Cinch up the cheesecloth and lightly squeeze out whey. Hang up bag to drain. Save the whey for brining, making ricotta, mixed w/ dog food, or watering on plants.

14
After 3-4 hours flip cheese or else you get a stalagmite looking ball.

After 3-4 hours flip cheese or else you get a stalagmite looking ball.

15
After 24 hours of hang drying cheese, cut cheese into 1-2" blocks apply salt on all sides.

After 24 hours of hang drying cheese, cut cheese into 1-2" blocks apply salt on all sides.

16
Cover and keep on counter for 2-3 days to harden up, resalting everyday and draining whey from container.

Cover and keep on counter for 2-3 days to harden up, resalting everyday and draining whey from container.

17
After 2-3 days on the counter put the feta chunks into a quart sized canning jar and mix 2 cups of bottled water with..

After 2-3 days on the counter put the feta chunks into a quart sized canning jar and mix 2 cups of bottled water with..

18
1 oz salt.                                                Homemade feta can get really salty, you can soak overnight  what you plan on eating the next day in plain water. This recipe isn't too salty.

1 oz salt. Homemade feta can get really salty, you can soak overnight what you plan on eating the next day in plain water. This recipe isn't too salty.

19
Fill the jar almost to the brim. This water/salt ratio gave me about a 6.5% salt solution plus all the salt already on the cheese bumped it up to ~8%. This is on the low end of salt brines.

Fill the jar almost to the brim. This water/salt ratio gave me about a 6.5% salt solution plus all the salt already on the cheese bumped it up to ~8%. This is on the low end of salt brines.

20
Age in fridge for 1-4 weeks if you can avoid the temptation, the longer it sits the stronger the taste gets.

Age in fridge for 1-4 weeks if you can avoid the temptation, the longer it sits the stronger the taste gets.

21
After a week test out a piece and see if its good! Hopefully you'll enjoy😜

After a week test out a piece and see if its good! Hopefully you'll enjoy😜

22
Now you try!

Now you try!

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