I don't know if you remember my post on Making Mozzarella Cheese, but when all was said and done, it was great fun, nice to have my own fresh Mozzarella, but no savings. The same is NOT true for Feta Cheese. For one gallon of whole milk, I got 24.5 ounces of Feta Cheese, that's about six times more than my little package of Feta crumbles I buy at the store. So, it's a great savings and very easy!
How did I learn to make Feta? By watching 'How to With Keila' (See video embedded below) - on YouTube, of course. YouTube is also where I find how to do knitting stitches, crochet stitches, and watch eagles on their nests above the Mississippi River. It's amazing!
I took my instructions from Keila and ordered supplies from Leeners.com.
Feta Supplies and equipment
Whole milk, 30% Calcium Chloride, Liquid Rennet, Mesophilic A Starter Culture, Salt, Mild Lipase Powder - Thermometer, tool to cut the curd, slotted spoon, stainless steel pot
Milk with all ingredients slowly stirred in, heating on stove
Keeping track of where I am in the procedure
Curd gently scooped and placed into cheesecloth-lined colander
Curd hanging in cheesecloth overnight
Unwrapping the cheesecloth
Yea, it's Feta Cheese!!
I put some in the refrigerator and put the rest in about 6oz. blocks in the freezer to use later. This, I felt was a huge success, considering the savings involved. I hope to barter for some fresh goats' milk to use next time.
I would really like to get my own goats, but I think it would put Bridger in a perpetual state of high stress.
Second Chance - A Tale of Two Puppies
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