ChefJackie Recipe — Homemade Feta Cheese

If you love making homemade cheese, try your hand at feta. The results are well worth the effort. Use goat or cow milk, or even a mixture of both. To serve, remove from brine and allow the cheese to air-dry before serving.

Ingredients

• ½ cup water, divided
• 1/2 teaspoon calcium chloride
• 1/2 teaspoon liquid rennet
• 1 gallon whole milk
• 1/4 teaspoon feta MT1 cheese culture
• 8 cups water
• 5 tablespoons coarse sea salt
• 1 teaspoon calcium chloride
• ¼ teaspoon white vinegar

Cooking Directions

1. Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
2. Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
3. Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.
4. Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
5. Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.
6. Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.
7. Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.
8. Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.

Nutrition Facts

• calories121.2
• carbohydrateContent11.3 g
• cholesterolContent19.4 mg
• fatContent4.8 g
• proteinContent8 g
• saturatedFatContent3 g
• sodiumContent1753.2 mg
• sugarContent11.3 g