Ingredients

2L Non-homogenised milk

2ml Calcium chloride

¼ of a sachet of mesophilic culture

½ a tablet of rennet for every 2-3L of milk

Salt

Method

You can make feta in 2L, 4L or 6L batches, I prefer 6L because if I am going to make cheese, I want to make a lot!

Pour non-homogenised milk into the pot

Add 1ml for every 1L of milk of calcium chloride

Heat slowly to 32 degrees, stir regularly so it doesn’t stick

When it reaches 32 degrees remove from the heat and add ¼ of a sachet of mesophilic culture for every 2L of milk

Let the culture rehydrate for a few minutes before stirring in.

Mix rennet with a small amount of water, add ½ a tablet of rennet for every 2-3L of milk

Stir in well and let the curd set for around 1 ½ hours

Test the curd with the curd knife, you are looking for a clean break

When cutting the curd the size of the cut will depend on the style of feta you are making. The smaller the cut the firmer the feta will be. Firm feta cut to about 1 cm

After cutting let it sit for 5 minutes before gently stirring and heating to 38 degrees.

When it reaches 38 degrees let it sit for a few minutes then spoon into feta moulds or a colander lined with a clean chux or cheesecloth

Let it drain for a couple of hours then flip

Leave overnight then slice, salt and refrigerate. If the outside temperature is not hot you can leave it covered on the bench for a day or two to develop

Keep flipping and lightly salting for a couple of days until it is the desired texture. Be sure to drain the liquid off

Then slice and marinate or sit in brine.

Not salty enough? Add more, too salty? Soak in milk for overnight