Years ago when I had goats and an abundance of goat milk I loved making cheese. There are a lot of basic cheeses that can easily be made at home.
Feta cheese is a soft cheese. You don't need a cheese press for this. Anyone can make this right in their own kitchen. It is very easy to do.
You need to purchase cheese cultures and I give a link in the post below for this.
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
It turned out great!! I took pictures of the process so that if it did turn out
I could show you just how easy cheese making can be!! I buy my cheese
cultures and my cheese salt from Leeners http://leeners.com/ This is a great company to do business with.
Here is the recipe:
Super Easy Feta Cheese
1 gallon goats milk (any milk would work, I used
raw goats milk)
¼ c cultured buttermilk- this must be real cultured buttermilk or 1/8 t.
Mesophilic A culture (I use direct set cultures that I buy from
Leeners and that is what the pictures show)
¼ c water
20 drops vegetable rennet
Salt (cheese salt works best)
herbs, dried or fresh, your choice (dill, basil, oregano, chives, thyme)
Start with 1 gallon of milk
Heat the milk to 86 degrees for goats milk or 88
degrees for cows milk..
Add the buttermilk or Mesophilic A culture and
Into the ¼ cup of water add 20 drops of vegetable rennet and stir. Add this to
the milk and stir.
Let this sit for 2 hours. If my kitchen is not
that warm I try and keep the cheese warm for these 2 hours. I do this by
putting about 86/88 degree water in a larger pot and sitting my milk inside that
pot on the counter for the 2 hours. After 2 hours the milk should be
slowly and carefully to break up the curds. Let this sit for another 30
minutes or so to help the curds contract.
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.
Layer pieces of cheese, salt and herbs in a quart jar.
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.