Enough with the whet appetite? Well, wait no longer. After much ado, and technical issues, I give you the next video tutorial in the cheese making series.
Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g the Greek salad), pastries and in baking. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.
Quote of the day:
I have never met a cow that I didn’t like!
– Gavin Webber
Now what are you waiting for? Get some milk and get cracking!
Edit: I am so sorry, because I forgot to add in the recipe. Obviously the method is presented in the video, so here is what is required, ingredient wise.
4 litres full cream milk (1 gallon)
1/4 teaspoon of lipase diluted in 60ml (quarter of a cup) of non-chlorinate water
2.5 gm direct set mesophilic culture
2.5 ml rennet diluted in 60ml of non-chlorinated water
2.5 ml calcium chloride diluted in 60ml of non chlorinate water (if milk is homogenised)
2 litres water (boiled)
1/3 cup salt
1/3 cup white vinegar
3 drops calcium chloride
Boil brine for 5 minutes then cool to room temperature before adding finished cheese.