Artisan Cheese Kit Instructions
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STEP 3:
STIRRING THE CURDS
.
After 1 hour, gently stir the curds every
5 minutes for the next 30 minutes.
STEP 4:
DRAINING AND MOULDING THE CURDS
.
After 30 minutes of stirring, the curds
are ready to be scooped into the feta
moulds using the draining spoon. At this
point you may also like to add herbs to
the curds in the mould.
.
Once all the curds have been put into the
feta moulds, place them on the sterilised
cheese mat and leave to drain. Make
sure you have left your feta to drain in a
place where the whey can be collected
and cheese can be covered (i.e. a
large pot).
.
After 3 hours, place a piece of cheese
cloth over the top of the mould and flip
the cheese and mould upside down
before placing it back on the cheese mat
(this ensures even draining).
.
Leave the cheese in a covered place to
drain overnight.
.
Prepare the 12% salt brine, as described.
Pour into a large container and leave to
cool in the fridge overnight.
STEP 5:
SALTING THE CHEESE
.
In the morning remove each square of feta
from the mould. Place cheese in a container
and pour over the brine until it is just
covering the cheese. Adding too much brine
will cause your cheese to be over salty.
.
The feta should be ready to eat after it has
been fully submerged in the brine for at
least 5 hours. Feta can be stored in the
fridge for up to 1 month when kept in the
salty brine solution.
NOTE: Goat’s milk can be temperamental and results will vary with the seasons due
to the milk changing. Occasionally you may need to add more rennet depending
on your milk. It is best to get the milk as fresh and unprocessed (except for
pasteurisation) as possible.
