Monday, November 9, 2009

Goatucation: Goat's Milk Cheese - Feta

The publicist is really taking over my Goatucation day! But she noted that you all were very happy with her post on how she made chevre cheese with my rich milk so now she is going to show you how she makes feta cheese with my rich milk.  So here you go...

She puts 1 gallon of milk in her heavy, non reactive pot and heats it to 86*

Then she adds buttermilk and lipase powder that has been mixed in water. The lipase powder is what makes the feta cheese stinky. She and the male person like stinky cheese. Then the mixture sits for an hour. At this point she adds 1/2 teaspoon of rennet that has been diluted in 1/4 cup of water.

She lets it rest until it coagulates. Then she cuts the curds

and lets it rest some more. Then she has to stir the curds for 20 minutes while keeping the mixture at 86*.  

After this the curds get poured into her cheesecloth lined stainless steel colander.

Then the curds get tied up and hung for 8 - 12 hours to drain.

When the bag is cut open the cheese ball looks like this

Then it has to be cut into three pieces, salted and left in a bowl for three days.

After that she uses one piece and the other two pieces go into a brine until she needs them.

I hope you liked learning about how to make goat's milk feta cheese.

Tomorrow: I have my date with Luke!


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