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Here's my recipe for goat's milk Fet-ish
4gallons milk
¼ tsp MM100 (I've tried various cultures including those 'for Feta' and like this best for flavor)
¼ tsp lipase (kid is stronger than lamb, choose whichever you want)
¾ tsp CaCl2 (essential for pasteurized milk, goat milk whether pasteurized or not, and if you are going to store in brine)
½ + 1/8 tsp single strength rennet (kid, lamb or veal/calf) if using goat’s milk and ¾ tsp if using cow’s milk
Saturated brine (2.5 lb salt per gallon water/whey) with ½ tsp CaCl2 solution. The calcium chloride ‘firms’ the milk and cheese structure and will help prevent the cheese breaking down in storage brine, if used.
Storage brine = a light brine; to 1 gallon boiled water (or distilled water – even better 3 qts water + 1 qt feta whey), add 13 oz kosher salt and ½ tsp CaCl2 solution
• Heat milk in a waterbath to 86°F for goat milk, 88°F for cow milk, gradually over a 20 min. period, stirring occasionally. When target temperature is reached, sprinkle culture and lipase over the milk surface and cover pot to allow hydration, for 5 min.
• Stir gently, up and down, 20 strokes with cheese ladle. Ripen for 60 minutes, maintaining temperature. Leaving the pot in the waterbath may increase the heat, so either remove the cheese milk from the waterbath or add cool water to the bath.
• Mix CaCl2 with ¼-1/2 cup of lukewarm water and stir into cheese milk as with the culture.
• Mix rennet with ¼-1/2 cup of lukewarm water and stir in.
• Cover and let rest until clean break (CB), which may be 30-60 min, depending on milk used (species, stage in lactation)
• Cut curd into ½” cubes and let rest 5 min to heal cut curd
• Very gently stir while reheating to 86-88°F (goat and cow milk, respectively), if curd temperature has declined. Stirring (with or without heating) firms the curd and encourages whey drainage. Do not stir too vigorously or the cheese will be rubbery. Total time of stirring (off and on) = 45 min. Allow curd to rest for 10 min.
• Remove whey to curd level and drain in cheesecloth hanging (this speeds drainage) for a ‘rustic’ formed cheese that can be cut into large cubes, or in square molds (with or without cheesecloth). If using molds, these may be stacked 2-3 high, rotating order of molds in the stack at every flipping .of the cheeses. This presses the cheeses, much like hanging. Ripen the cheese at room temperature to develop acidity (won’t occur in the refrigerator), but preferably not above 78°F. The acidity will help the cheese maintain its shape in the brine
• Flip the cheese after 10-15 min for even whey drainage, then again at 30 min and 1 hour. Drain 24 hours at room temp to develop acidity. If hanging to drain, flip at 30 min. and 1 hour for the first 2 hours.
• Remove cheese from mold(s) or cheese hung in cheesecloth.
• Brine in the saturated brine for 8 hr per 1# of final weight, flipping halfway through and salting the exposed surface.
• Air-dry the brined cheese at 50-55 °F for 1-3 days, turning daily. Store in ‘storage brine’ in the refrigerator.