If you don’t know how to make feta see this post: How to make Feta
Use 1-3 gallons of Goat Milk (Raw or Pasteurized, but NOT ultra-pasteurized)
Here is the recipe for 1 gallon; scale as appropriate:
- 1 gallon goat milk (not ultra-pasteurized)
- ½ tsp Flora Danica
- ½ tsp MA-11
- ½ tsp microbial rennet
- ½ tsp kosher salt
Bring milk to 88°F.
Add Flora Danica and MA-11, wait a few minutes, then stir until the enzymes stop floating to the surface. Wait 60 minutes.
Add rennet, wait a minute, then stir completely starting at the top and swirling all the way down. Wait 60 minutes. Test with the finger pull test. When the cheese is set, cut the cheese: start around the inside edge of pot, then cut vertically and horizontally about ¾ of an inch cut, and finally cut diagonally.
Stir constantly, slowly, for 20 minutes. Drain into a cheese cloth (reserving 3 quarts of whey for brine), tie and hang for 3 hours.
Put the cheese in a large bowl and break it up into small hunks. Add ½ tsp of salt for each gallon, and mix it in. Place the cheese into a cheese wheel and press into the wheel overnight.
Cut the cheese and place it in pint mason jars, filling the gaps with brine. Make sure the cheese is fully submerged for long term storage. Refrigerate.
Leave the cheese for 3 months in the refrigerator.
- 20 oz whey
- 5 Tablespoons of kosher salt