Feta Starter Instructions

You Will Need:

stainless steel pot with lid
non-aluminum spoon
thermometer
colander
bowl
long knife
butter muslin, tight-weave dish towel, or yogurt bag
large jar for storing cheese
cow, goat or sheep milk (avoid ultra-pasteurized or UHT)
1 packet Feta starter culture (store remaining packets in freezer for future use)
spring water (free of chlorine & :fluoride)
rennet (liquid or tablets)
non-iodized salt
calcium chloride ( optional, aids in coagulation)
lipase powder ( optional, for additional flavor)

Heat 1/2 to 1 gallon milk very slowly on low heat to 86° F. Remove from heat.
Sprinkle one packet of Feta starter into milk and let sit 3-5 minutes, then mix thoroughly. Allow to sit undisturbed for 1 hour at room temperature (72-77° F).
Dilute 1/2 tsp. liquid rennet or 1/2 rennet tablet in 1/4 cup cool water. Mix this into the milk using an up and down motion rather than a stirring motion. Don’t over mix.
Place the lid on the pot and allow to culture in a warm spot, 72-77° F., for 30 to 40 minutes, or until set.
Once the Feta has set (it will move as a solid mass and cracks will begin to form), cut the curd into 1/2″ cubes, using a long knife. Stir the curds gently a few times over the next 20 minutes.
Place the colander in a bowl & line it with butter muslin, cheesecloth or a dish towel. Spoon the cheese curds into the colander, gather up the corners of the cloth, and tie them together to make a bag (a yogurt bag can also be used).
Hang the Feta-filled bag over a bowl to drain the whey for 4 hours up to overnight, until no more drains off (the whey can be reserved for other uses).
After draining, place the Feta curds in the jar. Cover curds with a brine of 2 tbsp. salt per quart of water. Screw lid on tight & store in refrigerator for about 5 days (30 days if using raw milk).

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