Rated 4.94 out of 5 based on 9 votes
- 1 x large stainless steel pot
- 1 x cheese thermometre
- 1 x long bladed knife
- 1 x cheese cloth, 90cm square
- 1 x colander
- 1 x piece string
- 1 x hanging space
- 4 L full cream raw milk
- 1/8 tspn calcium chloride
- 1/4 cup unchlorinated water
- 1 pinch mo 030 mesophilic starter culture
- 1/4 tspn liquid vegitable rennet
- 1/4 cup unchlorinated water
- 2 Tbls cheese salt (course uniodised salt)
- 1/2 L cold pressed sunflower oil
- 1/2 L olive oil, cold pressed
- 1 tspn pepper corns, bruised
- 4 x fresh bay leaves
- 2 sprigs rosemary, freshly bruised
Place the milk in a stainless steel pot and place the pot in a sink of hot water. Mix in the calcium chloride solution and wait for the milk temperature to slowly get to 30 degC
Add the starter culture and stir well and leave at 30 degC to incubate for 1 hour.
Add the rennet solution and stir well using an up and down motion to ensure even distribution then allow to rest for 1 hour maintaining 30 degC
Check the curd for a clean break, meaning that the knife splits the curd and stays split. If a clean break is not noted then leave for another 5 minutes and check again. Once the curd is firm and gives a clean break cut the curd into 1.5cm cubes then let it rest for 10 minutes.
Gently stir the curds for 20 minutes breaking up any clumps and all the while maintaining the temperature at 30 degC
Gently pour the curds into a colander, lined with your cloth and sitting in another large stainless steel pot or other receptacle, and allow to drain for a few minutes.
Tie the cloth together to form a bag and hang to drain over the 2nd pot to reserve the whey and allow to drain for 5 hours.
* The whey is reserved for ricotta making.
Untie the bag and cut the curds into 2.5cm cubes, sprinkle the curds with cheese salt and allow to age for 4-5 days stored in the fridge in an airtight container.
Cut the aged curds into 1/4′s and pack into a sterile preserving jar with pepper corns, rosemary and bay leaves and cover with a blend of half sunflower/ half olive oil. The olive oil will slightly solidify in the fridge if used on it’s own, but the oil and other elements will impart a flavour that is very nice while keeping the feta fresh.
Serve with salads, antipasto, as a snack, on pizza or let your imagination go.
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this looks delicious. Making own feta would be so much healthier !
We love it Terry! and the variations are endless as you can control the saltiness and the preserving herbs and spices to your own taste. We have even pressed our feta for a more dense texture with great results.
this looks great , will have to try this !
I hope you can source raw milk Fay because it really adds to the flavour, but whole milk will work fine. It is a great feeling to have home made cheeses on the plate.
never been too keen on shop feta but this i would try
an amazing add to that garden fresh salad you love
This looks so good. I sometimes find the store bought feta too salty, but with making it yourself you can control the amount of salt. Will have to source some ingredients and give this a try.
I look forward to hearing about your successes
who wouldn’t want to have this in their kitchen?
being a cheesaholic I have to have it on hand or go into withdrawal lol
Your Fetta is Beautiful!!!
I love cheese!
yes lol I can see you doing your Wallace impersonation <3