Mild Feta Cheese

Mild Feta

Sherry Hicklin, Oh

5 qt sweet goat milk, 2 days old
5 drops liquid rennet in little warm bottle
2Tablespoons non-iodized salt

Warm milk to 72-75 degrees, If uncertain of the quality of your milk, pasteurize first and cool to 72 to 75 degrees.
Place rennet in water and stir this into milk. Allow to set undisturbed.
In 1 hour, firm curd should have formed. Cut curd into 1/2 inch cubes.
Allow to rest 5 minutes. Pour curds into cheesecloth lined colander.
Draw corners together, forming a bag. Let hang undisturbed.
When dripping has stopped, place curds in cheese press. Weight it down slightly.
Press for 12 hours. Cut into cubes about 3 inches square.
Add 2 Tablespoons of non-iodized salt to 2 quarts of water. Bring to boil, then let cool. Put cubes of cheese into crock, glass jar or stainless steel or non-chipped enamel ware.
Cover with cooled salt solution. Brine cheese for 3 days, longer for saltier product. Then remove and rinse with cold water and refrigerate for up to 2 weeks.
Freeze for long term storage.


One Response

  1. Sure wish I wasn’t allergic to dairy. If I ever get to the point I’m not showing symptoms I’d sure like to try this with goat milk or unpasteurized cows milk

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