https://www.copymethat.com/r/jkPZs5GRo/feta/
71786599
ZhVo45m
jkPZs5GRo
2024-10-28 06:30:03
Feta
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Ingredients
- subheading: Cheese:
- 4L Milk
- ⅛ tsp. mesophilic culture
- ¼ tsp. liquid rennet in ¼ c. cold water
- ¼ tsp. calcium chloride in ¼ c. cold water
- subheading: 10% Brine Solution:
- 2L cooled boiled water
- 250g cheese salt
- 1 Tbsp. white vinegar
- 1 tsp. calcium chloride
Steps
- Heat milk to 86°F
- Add culture, allow to hydrate for 5 minutes covered.
- Stir.
- Ripen for 1 hour, covered.
- Add calcium chloride, stir 1 minute.
- Add rennet solution, stir 1 minute.
- Set for 1 hour. Check break.
- Cut into ½" cubes, allow to heal for 5 minutes.
- Gently lift curds to check cut.
- Stir continuously for 20 minutes.
- Let settle 5 minutes.
- Pour through cheese cloth lined colander.
- Drain for 30 minutes.
- Scoop in to cheese basket(s), fold over top, add follower.
- Press with 4.4# for 2 hours.
- Flip.
- Press with 4.4# for 2 hours.
- Place in 10% brine solution.
- 3 to 4 days minimum at room temperature, preferably 4 to 12 months in refrigerator or 39°.
Notes
- In the video he uses goats milk and ewes milk.