December 21, 2011 at 9:51 pm #256280
Sorry, this posted in the wrong category, ive moved it here so it doesnt get lost!
OK, if you made the cottage cheese no problem then this should be a piece of cake, or cheese i suppose!
You will need:
4L Milk (fullcream is best here, i have NOT tested this one with UHT)
1/8tsp Calcium Chloride diluted in 1/4 cup cooled boiled water
1 dose Mesophilic Starter Culture, cultured buttermilk, MO 030, flora danica…
1/4 tablet rennet or 1/4 tsp liquid rennet
2 Large pots that fit together double boiler style, or a pot in the sink.
1. Place milk in the pot, add calcium solution and stir well. Heat the milk indirectly to 30c.
2. Add the culture and stir well. Leave to ripen for 1 hour maintaining the temp at 30c.
3. Add the diluted rennet and mix for 1 minute. Place a lid on the pot and leave to set for 1 hour undisturbed. DO NOT STIR, BUMP, JOSTLE, POKE!
4. Check for a clean break, then cut into 1.5cm cubes.
5. let rest for 10 minutes then very gently stir the curd for 20 minutes keeping the temp at 30c.
6. spoon the curd into the colander lined with a cheese cloth. Drain 5 minutes(keep the whey to make ricotta!)
7. Tie up the corners of your cheese cloth to make a bag, hang this bag somewhere to drain for 5-6 hours. I use a garden hook on the cupboard door with a pot underneath to catch the whey.
8. Pressing this cheese isnt required but your probably more familiar with the pressed version. To ‘press’ it you need two cutting boards or some other flat surface… Place one on the sink, take down the bag of curds and tie the top to form a bag. Place the bag on the board and place the second board or a large plate on top. Steady it and put a sealed 1 Lt bottle of water or some other weight on top. Leave for 5-6 hours.
9. Remove the weight and board, gently unwrap the cheese and place it in a large container.
10. Make a brine (salt) solution of about 1/4C salt in 1L water and cover the fetta withthe solution. Refrigerate for two days to mature.
When your ready to eat, just remove the block from the brine, cut off the portion you need and return the rest. The block should last a week or more in the brine in the frige.
Again, if you need more information check the thread here>> for basic cheese making information, or ask away here, or feel free to PM me!
Cheers and happy cheese making!December 21, 2011 at 10:01 pm #516759
Does this mean you’d like the other thread of the same title deleted?
(PS. I’m impressed that you noticed it was in the wrong category. Most of my admin duties seem to be moving threads from the “introduce yourself” category into the correct spot – keeps me on my toes, that’s for sure)December 21, 2011 at 10:16 pm #516760
Yes please lady b, i was just seeing if i could do it myself, but if you would taht would be great!
Thanks!October 25, 2012 at 11:10 pm #516761
Awesome recipe..looking very yummy thanks for share !!
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