This recipe makes two small wheels, about 10 ounces each when complete. The cheese is stored, refrigerated in a brine solution. It is necessary to make the brine ahead of time, using several cups of whey collected from making any other mild cheese. Follow our brine instruction recipe for making a 1.074 Specific Gravity solution.
1 1/2 gallons Whole Cow’s Milk
1/4 tsp. MT1, or Aroma B Culture
1/2 tsp. Calcium Chloride solution in 1/4 cup water
1/2 tsp. liquid Rennet in 1/4 cup water
Salt for Brine
Cold Water for Brine
Additional Whey for Brine (2 cups of so)
Kettle with Water Bath
Optional but recommended: Sous Vide Immersion Heater/Circulator provides an ideal heat source. Click for discussion.
Curd cutting Knife
Dial Top Thermometer
Plastic Pan fitted with Drain Tray to hold Basket Molds
2 Hard Cheese Basket Molds
4 quart Plastic Brining Box with Lid (or stainless or glass bowls)
Basic Knowledge Review (optional)
Brine Solution for Feta Cheese
Collect 2 cups of whey, from making any mild cheese. Leave at room temperature for 24 hours to ripen.
Prepare a light to medium brine. You can heat a cup or two of the water in which you dissolve the salt and then cool this with the additional whey and water. When this is cool, add the drained Feta cheese, cover and refrigerate for 12 hours. Flip the cheese in the brine and continue to cover and refrigerate.
(If no whey is at hand, alternatively, add 2 Tablespoons of white vinegar to acidify the brine. This is not as flavorful or as smooth as using Whey.)
Refer to our Brining Instructions for ratio of salt to water and methods for home testing brine strength and acidity
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