5l full cream non-homogenised raw or pasteurised milk
1, 4ml calcium chloride diluted in
6 starter culture granules (FRC 60)
1ml rennet (diluted in 20ml water)
1,4ml citric acid
95g non-iodised salt
1. If using raw milk, pasteurise it first by warming it to 65˚C and keeping it at this temperature for 25 minutes. It should then be cooled to 32˚C. If using pasteurised milk, warm the milk to 32°C, then add the diluted calcium chloride and the starter culture granules to the milk.
2. Thoroughly mix the milk with a clean spoon so that the starter culture is dispersed though the milk, then leave the mixture for 1 hour at 32°C.
3. Add the dissolved rennet, mix thoroughly and leave undisturbed for 40 – 60 minutes to coagulate at a constant
temperature of 32°C.
4. Check the coagulate by placing a slotted spoon on the surface. If it is solid and holds the spoon the coagulate is sufficiently set.
5. Using a chef’s knife, cut vertically into the curd right to the bottom. Then at the beginning of the incision insert the knife at a 45˚ angle and lift the blade of the knife gently, to check for a clean break in the curd. If the curd breaks open leaving clean edges, the curd can be cut.
6. Cut into 2-3cm blocks to separate the curd from the whey. Leave for 15 minutes.
7. Stir the curd carefully two to three times, waiting 5 minutes in between.
8. Place the feta moulds onto a tray lined with cheesecloth (muslin) and scoop the curd into the moulds, filling the moulds to the top. All the curd from a 5L recipe should fit into a 20x11cm mold. (Make cheap molds from PVC pipes (11cm diameter), by cutting them into 20cm lengths and drilling holes for draining in the sides).
9. Place the tray at an angle close to the basin so that the whey can drain out easily. After 2 hours, turn the cheese around in the mold and allow to drain overnight at room temperature.
10. On the following day: The feta can now be removed from the mold and cut into rounds, fingers or blocks as required.
11. Make brine by combining the water and salt. Bring the water to 85°C, then cool down completely. Add the citric acid and place the cheese in the brine. The feta will be ready to eat the following day (If you eat it on the day, it will still be rather bland).