Homemade Feta Cheese

• Gluten free

• Baking & Spices

  • 15 1/2 tsp Kosher salt

• Dairy

  • 1 gal Goat milk or may substitute sheep or cows milk
  • 1 Reserved whey
  • 1 tbsp Yogurt, fresh

• Desserts

  • 1/2 tablet Rennet junket

Found on justapinch.com

Description

Ingredients

• 1 gal goat milk or may substitute sheep or cows milk
• 1-2 Tbsp fresh yogurt, i use my own but any plain yogurt will do
• 1/2 tablet rennet junket
• 1/2 tsp kosher salt
• reserved whey
• 5 Tbsp kosher salt

Directions

• 1In a large pot, add milk and bring to 90° over low heat, stirring often. In another bowl, blend yogurt and 1-2 tablespoons milk together and add to large pot. Remove from heat, cover and let stand for 1 hour (don’t peek). 2Crush rennet tablet, mix in 1/8-1/4 cup water and stir til dissolved. Add to milk and stir thoroughly. Cover and let stand overnight at room temperature or til set. Remove lid and with a knife, cut into 1/2 inch squares. With very clean hands, lift the squares from the bottom of the pan. Line a strainer with 2-3 layers of cheesecloth and add squares. Let stand over another pot and drain for 2-4 hours til the whey has drained (reserve the whey if storing in brine). Turn cheese into a bowl, sprinkle with salt and toss gently to mix. Press into a mold or bowl, cover with a clean cloth and weigh down the top. Let stand overnight. Serve as is or store in a brine. 3BRINE: Mix the whey you drained and enough water to make 20 ounces. Add 5 tablespoons salt and stir to dissolve. Put cheese in a sterilized jar and cover with brine. Let stand, refrigerated, for 2 days. Rinse if cheese is too salty.