1 Gallon Goats Milk Feta

1 Gallon Goats milk……………………..Heat to 86°F in stainless steal pot

¼  Cup Cultured Buttermilk……………..Add to warm milk and let ripen for 1 hour

½ Teaspoon liquid rennet diluted in

¼ Cup cool chlorine free water……….Add to ripened milk and gently stir for 1 min.

                                                                   Cover let set for 1 hour

Cut the curd into ½ inch cups and let rest for 5 min.

Keep curds at 86°F and gently stir for 15 min.

Pour curds into a colander lined with cheesecloth

Tie cheesecloth on the four ends together and hang to drip for 5 hour

Cut cheese ball in half and lay the two slabs side by side in a dish

3 Tablespoons of coarse salt……………sprinkle all sides of the cheese and cover up

                                           Let sit at room temperature for 24 hours, pour the whey off

2 Tablespoons of coarse salt……………sprinkle all sides of the cheese again, cover up

                                             Let sit at room temperature for 2 hours, pour the whey off

Store your Feta in covered container in refrigerator.

Can be aged for 5-7 days or eaten right away.

Feta should be eaten in 2 weeks, frozen or marinated. 

 

Marinated Feta!

Cut feta into ¾ inch cubes and layer in Mason jar with fresh or dried herbs and olive oil.