Artisan Cheese Kit Instructions
19
Makes approx: 800 g (28 oz)
Feta
Difficulty: Easy
INGREDIENTS
.
4 L (1 US Gal) of full fat
unhomogenised cow’s milk
.
1 sachet (1 dash tsp) of Mesophilic
Starter Culture
.
1 tablet of rennet diluted in 1/4 cup
(62 ml) of cool, non-chlorinated water.
NOTE: Rennet will not dissolve fully.
Stir just before adding to the milk.
.
Salt for a 12% brine solution:
Make 2 cups (500 ml) of brine by
diluting 60 g (2 oz) of salt in 2 cups
(500 ml) of boiled water and adding
1/2 tsp of vinegar to adjust pH.
.
2 ml calcium chloride. Measure using
your pipette
EQUIPMENT
.
2 feta cheese moulds
.
Large pot
.
Cheese cloth
.
Draining spoon
.
Thermometer
.
Pipette
.
Cheese mat
.
Curd knife
METHOD:
STEP 1:
INOCULATING THE MILK
.
Thoroughly sterilise equipment with
steriliser (see bottle instructions for use).
If not included, use baby bottle steriliser
or boiling water.
.
Pour milk into a large pot and
heat slowly to 37°C (99°F) on the stove.
Ensure the two indentation points on the
lower half of your thermometer are fully
submerged in the milk when reading the
temperature.
.
Once milk is at the correct temperature,
stir in calcium chloride, then, stir in the
starter culture.
.
Add diluted rennet while stirring the milk.
Continue to stir for 1 minute.
.
Place lid back on pot and let the milk
set for 1.5 hours at 37°C (99°F). This
temperature should be maintained by using
a water bath, or sitting the pot on a warm
(but turned off) stove top. (See water
bath p.4)
STEP 2:
CUTTING THE CURDS
.
Once milk is in a firm set, cut the curd into
1 cm (1/2“) cubes using your curd knife
and leave to rest for 1 further hour at
37°C (99°F).
Feta is a delicious cheese that can be made with either goat’s or cow’s milk. It is lovely
crumbled over salad, or can even be eaten on a cheese platter with crackers. Herbs can be
added to create more flavour and variety. This recipe makes two large feta cheeses with
cow’s milk (see over the page for goat’s milk). Recipe can be doubled or halved.