How to And Not to Make Feta At Home (from store bought milk

• Vegetarian
• Gluten free

• Dairy

  • 1/8 tsp Dvi feta culture

Found on ladyleeshome.com

Ingredients

• 2 gallons of 2% or whole milk. You can replace two cups of milk with 2 cups of cream for richer cheese.
• 1/8 teaspoon DVI feta culture
• 1 teaspoon calcium chloride diluted in half a cup of cool water.
• 1 teaspoon liquid rennet diluted in half a cup of cool water.
• 2-3 tablespoons of kosher or cheese salt.

Directions

• Warm the milk to 86F.
• Add the half cup water with calcium chloride and sprinkle the DVI culture.
• Cover the pot and let rest for one hour to ripen. Make sure to keep the temperature at 86F.
• Uncover, mix the half cup cool water with rennet into the milk. Cover and let rest for another hour to coagulate keeping the milk at 86F.
• Cut the curds into one inch cubes. Cover and let rest for 5 minutes.
• In the next 15 minutes, mix the curds gently every five minutes making sure they stay at 86F.
• Line a colander with cheese cloth and pour the curds into the cloth. Tie the corners of the cloth and hang to drain for at least 6 hours.
• Remove the cheese from the cloth and cut to four one inch thick slabs. Lay them flat in a glass or plastic container and keep covered on your kitchen counter for 24 hours. During that 24 hours period salt 3 times with a total amount of 2-3 tablespoons of kosher of cheese salt. Make sure to turn the cheese gently and salt both sides.
• Refrigerate for 5 days. Keep in olive oil.