Blessed are the cheesemakers! 🧀 Ready to dive into the cheesy world of homemade feta? With just a few ingredients, a bit of patience, and a sprinkle of fun, you can whip up a batch of this tasty delight.
Let's get started!
Ingredients:
- 2L Non-homogenised milk (available at Woolies, Coles and IGA's)
- 2ml Calcium chloride (ever wondered what this is?)
- ¼ of a sachet of mesophilic culture (get it separately from the kit here )
- ½ a tablet of rennet for every 2-3L of milk
- Salt
- Everything except the milk is availble in a kit here
Method:
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Choose Your Batch Size:Â You can go for a 2L, 4L, or 6L batch. Personally, I go big with 6L because, let's be honest, if I'm making cheese, I want lots of it!
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Heat Things Up:Â Pour that non-homogenised milk into the pot. Add 1ml of calcium chloride for every 1L of milk. Slowly heat it to a cozy 32 degrees, stirring regularly to keep it smooth.
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Culture Time: Once it hits 32 degrees, take it off the heat and add ¼ of a sachet of mesophilic culture for every 2L of milk. Let it rehydrate for a few minutes before giving it a good stir.
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Rennet Magic: Mix rennet with a bit of water, then add ½ a tablet of rennet for every 2-3L of milk. Stir well and let the curd set for about 1 ½ hours.
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Curd Check: Test the curd with a curd knife – you want a clean break. Cut the curd to your feta style; smaller cuts mean firmer feta. I go for about 1 cm for that perfect firmness.
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Drain and Flip:Â After cutting, let it sit for 5 minutes, then gently stir and heat to 38 degrees. Spoon it into feta moulds or a colander lined with cheesecloth. Let it drain, flip, and repeat.
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The Waiting Game:Â Leave it overnight, then slice, salt, and refrigerate. If the weather's cool, you can let it chill on the bench for a day or two for that extra flavor kick.
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Flipping and Salting:Â Keep flipping and lightly salting for a couple of days until it reaches your desired texture. Don't forget to drain off the excess liquid.
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Get Creative:Â Finally, slice and marinate or let it soak in brine. Not salty enough? Add more. Too salty? Give it a milk soak overnight.
There you have it, your own batch of homemade feta! Enjoy the cheesy goodness and have a blast experimenting with flavors. If you want more Australian Cheese Making Recipes, have a look at this book