Note, may be too salty for some people . . .
INGREDIENTS
- 2 US gallons Goat Milk
- 1 packet Mesophilic Culture
- 1/4 tsp. Lipase Powder
- Rennet of your choice and amount as per directions or your experience
- Kosher or Sea Salt
- Brine: 1/2 cup Kosher or Sea Salt per 1/2 US gallon of water (boiled and cooled to below room temp) + if want ½ tsp Calcium Citrate to prevent the feta from crumbling in the brine
DIRECTIONS
- Heat milk to 145 F and hold for 30 minutes.
- Cool in ice water bath to 86 F.
- Add culture and Lipase Powder and allow to rest at 86 F for one hour.
- Dilute rennet in 1/2 cup water, add to milk and set aside for 45-60 minutes to set.
- When get clean break, cut curd in 1/2 in/1 cm cubes, allow to rest ten minutes.
- Stir every ten minutes and hold at 86 F for 45 minutes.
- Pour off as much whey as possible into clean jars.
- Drain curds in cheesecloth lined colander, then hang for 3-4 hours.
- Flip curd wet side down and re-hang.
- Place cheesecloth wrapped ball of feta in bowl in fridge overnight.
- Gently cut feta ball into large cubes, salt gently with salt and place in sealed container in fridge for one week.
- Make and cool brine in gallon jug. After feta has aged one week, gently put cubes of cheese in brine and store refrigerated.
It sounds good. I may have to try this next. I have found a source for raw goats milk and it's something that I could finally eat fairly quickly.
If the feta is too salty, just soak in milk for upto an hour before eating.
Must say that this recipe is completely different to the one that i use. Must try it sometime and see what the difference is.
Tracey
Feel free to post your frequently used one and let us know which you prefer . . .
Thought I might try this recipe and see what the difference is between this and the recipe that I usually use.
Noted with interest though, there is the addition of calcium citrate to prevent fetta from crumbling in brine. This addition seems optional, and I am wondering if maybe this is what everyone is experiencing.
Will have to look this up as I haven't come across it before, and I think two control batches would need to be made before any comparisons could be concluded.
On second thoughts, I think that I will wait to get the calcium first before giving this a go. Then I will make them both from the same batch of milk, same conditions, everything, and see what the difference is.