What You Will Need

This recipe makes approximately 500 g of feta cheese.

Most of the components are supplied as part of the Epicurean Feta Cheese Kit.

• 4 litres of full-cream cow’s or goat’s milk
• 1 ml calcium chloride dissolved in ¼ cup of cool water
• ½ teaspoon MA11 Mesophilic Culture
• ¼ teaspoon lipase powder dissolved in ¼ cup of cool water; optional when using goat’s milk
• 2 ml rennet dissolved in ¼ cup of cooled, boiled water
• 2–4 teaspoons cheese salt
• Cheesecloth or butter muslin
• Colander
• Square feta basket; optional
• ⅓ cup cheese salt for brine; optional

Method

Clean and Sterilise

Thoroughly clean and sterilise everything that will be used during the cheese-making process.

Prepare the Starter

The day before making the cheese, prepare an MA11 Mesophilic Culture starter using the method described in the Cheese-Making Basics guide.

Prepare the Milk

Heat the milk to 30°C.

Add the calcium chloride solution, followed by the prepared starter and lipase solution.

Mix thoroughly, cover and allow the milk to ripen for 60 minutes.

Add the Rennet

Gently stir the diluted rennet into the milk using an up-and-down motion for at least one minute.

Cover and allow the milk to set for 60 minutes.

Test for a Clean Break

Slide a knife into the curd at an angle and lift a small amount on the side of the blade.

If the curd breaks cleanly around the knife and whey flows into the crack, you have achieved a clean break.

Cut the Curd

Cut the curds into approximately 13 mm cubes using the method described in the Cheese-Making Basics guide.

Allow the curds to stand undisturbed for 10 minutes.

Stir the Curds

Gently stir the curds every five minutes for a total of 20 minutes.

Drain the Curds

Pour the curds into a colander lined with cheesecloth or butter muslin.

Tie the corners of the cloth together in a knot and hang the bag to drain for four hours.

Alternatively, transfer the curds into a square feta basket and allow them to drain for the same amount of time.

Cube the Cheese

Untie the cheesecloth and cut the cheese into 25 mm slices.

Cut the slices into approximately 25 mm cubes.

Salt the Cheese

Sprinkle the cheese cubes with salt to taste.

Place the cheese in a covered bowl and allow it to age in the refrigerator for four to five days.

For a Stronger Flavour

Prepare a brine solution by combining ⅓ cup of cheese salt with 1.5 litres of water.

Place the cheese in the brine and store it in the refrigerator for 30 days.

Do not use this method with store-bought goat’s milk, as the cheese may disintegrate in the brine.