Feta Cheese

FETA CHEESE

Carol Kiser of the Volunteer Sate Goat Breeders Assoc, Tn, and Hazel Mc Teer, Mo

2 1/2 junket rennet tablets or 10 drops liquid rennet
1/2 gallon goat milk

Brine Solution:
2 c water
1 Tablespoon salt

Dissolve rennet in 1 Tablespoon warm water. In a 3 qt stainless steel or enamel pan, heat milk and rennet mix together over medium heat about 8 to 10 minutes, or until coagulates and whey separates,
stirring frequently. DO NOT LET TEMPERATURE GO OVER 212 degrees.

Pour curds into cheesecloth-lined colander. Drain well. When curds are cool enough to handle, form into 3 or 4 balls. If desired wrap each ball in cheesecloth square, twisting ends of cloth together to drain.
Cover cheese; set aside.

When completely cool, dissolve salt in cool water. Place cheese balls in earth ware crock or glass container and cover with brine solution.

Refrigerate overnight before serving. Change brine solution weekly. Keeps about 3 weeks, using raw milk, longer with pasteurized. Drain and slice to serve. Makes 3/4 pound of cheese.

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