Feta
1gallon milk
Rennet
6.4T buttermilk (cultured buttermilk) (just under a half cup)
Heat to 90 degrees for 1 hr
Add 1/5t liquid rennet and stir for one full minute (we used crushed rennet tablet)
Let sit for 40 min or until coagulated
Cut into cubes to break up
Stir 20 min
Let drain overnight
Salt the exterior periodically throughout the next day to draw out moisture. After salting for a day, cube, and store in olive oil. We didn't have much luck storing in a salt brine...the cheese fell apart on us and became gooey.
(We had success with our feta and our ricotta cheeses.)
Other cheese web pages:
http://www.wikihow.com/Make-Feta-Cheese
http://hoeggerfarmyard.com/the-farmyard/cheese-making/make-feta/
(preservation and flavor the feta)
http://fiascofarm.com/dairy/feta.html
http://www.cheesemaking.com/Feta.html
http://biology.clc.uc.edu/fankhauser/cheese/Feta.htm
http://www.wikihow.com/Make-Ricotta-Cheese
http://simpledailyrecipes.com/7349/how-to-make-ricotta-cheese-using-only-whey/
http://www.instructables.com/id/Great-Ricotta-Cheese-From-Whey/
salts brined
http://bbq.about.com/od/spicesseasonings/a/aa102007a.htm
http://www.homemadecheese.co.nz/making-a-7--low-salt-brine-with-added-calcium-chloride.html
mozerella
1 gal milk
3.5T buttermilk
3 T yogurt
rennet to coagulate 2 gallons milk (1/2 Hansens tablet) dissolved in about 1/2 cup Cold water.
