Feta Cheese

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.