This is a recipe that was given to me by a friend (thank you Cheryl!). It looked so easy to make that I thought it was to much to believe. So of course I had to make it!
Here is the recipe:
Super Easy Feta Cheese
1 gallon goats milk (any milk would work, I used raw goats milk)
Heat the milk to 70 degrees (about room temp. I am not sure you have to do that, but felt room temp would be better than cold milk).
Add the buttermilk or Mesophilic A culture and stir.
Let this sit for 2 hours. After 2 hours, stir slowly and carefully to break up the curds.
Drain this for 8 to 10 hours (overnight is handy). Below you will see pics of how I do this. I use an old pillow case (works better than cheesecloth) that I have washed and bleached and shoestrings that have been washed and bleached to hang my cheese.
Here it is after 8 hours. You can see the bag of cheese is much smaller and there is much more whey in the bowl
Here is what was in the bag:
cut the cheese into chunks.
View from the top:
Cover with olive oil making sure no cheese is above the level of the oil.
Turn jar several times a day. This is ready to eat in 3 days.