We want to go into detail about the process we use for different cheeses, so this blog will not be our last cheese blog……..because of copyright laws, we can’t share the actual recipes……but we don’t always follow the recipes exactly either!
Take Feta, fabulously edible, tantalizing and aromatic! This is one of many that we use and in all honesty, use often. Feta freezes well, crumbles nicely and can be added to other cheese combinations to add a slight tang, even though it doesn’t melt as well as Provolone, etc.
So let’s talk Feta cheese!!!!
- 2 gallons raw milk
- Feta Culture
- Lipase Powder
- Vegetable Rennet Tablet
- Kosher Salt
- Well Water (to dissolve Feta/Lipase)
- 2 large pots (smaller one fits inside)
- 2 Thermometers
- Glass Measuring cup
- Stainless Steel Measuring spoons
- Slotted Spoon
- Cheese knife (or other long knife)
- Cheese cloth
- 2 PVC molds
- 2 empty glass jars filled with lead shot (for weight)
- Glass casserole dish & wire rack (to allow drainage)
- Drying rack.
We than add our 2 gallons of raw goats milk to the inner pot and turn on our stove to middle range…..we place one thermometer in between the two pots and one inside to monitor the temperature of the milk. Because our pots are so close in size – it doesn’t take long so absolutely watch the temperatures!
NOTE: Want a stronger Feta than your first batch? Just add more lipase powder when you make it again!
TROUBLESHOOTING: Milk got to hot! Simply place the smaller pot in cold water and stir until it’s the right temperature again – Take hot water (1-2 cups at a time) from your outer pot and add the same amount of cold water back, stirring until you get back down to the right temperature.
After an hour, using another ½ cup of cold water; we add ½ of our rennet tablet to dissolve. This usually takes about 20 minutes. We than add it to our ripened milk and stir for a minute using a slotted spoon. Again we wait for an hour for the curds to form.
After the 10 minutes we start very gently stirring the curds, from the bottom up, every 5 minutes for 20 minutes – keeping the curds at around 86* degrees. Once done, we drain the curds into a colander for 5-10 minutes.
Now this is where we change everything and don’t follow any recipe for Feta. We take the drained curds from the cheese cloth, break them up into small pieces. We add our Kosher salt and mix well.
To enjoy, we just break up the round with a fork and place in a bowl. So what cheese next you think? Provolone maybe?
Just say cheese please!