Making Feta Part I

What you will need:
1 gal. milk I use goat's milk because I have goats! You can use cows milk, so get thee to the store or go milk your cow.
1 stainless steel or enamel stock pot that will hold 1+gallons
thermometer
rennet tablets or liquid The tablets (Junket) you can get in the pudding isle, the liquid in a health food store
yogurt, plain Dannon or homemade
cheese cloth or muslin or clean handkerchiefs
colander or strainer
salt
plastic container or can that you can make into a cheese press





Inoculating the milk:
Pour the milk into the stainless steel/enamel pot and heat to 86 degrees. Remove from heat. Mix 1 tablespoon of plain yogurt with 1 tablespoon warmed milk. Pour into the gallon of milk. Cover the pot and let it rest for 1 hour.

At the end of the hour dissolve 1/2 rennet table (or 1tsp liquid rennet) in 1/4 C water. Add this to the milk and mix thoroughly. Place lid on the pot and cover with a towel. Let this sit overnight at room temperature.

This is what it will look like the next morning.



Take a knife and cut the curd into 1/2 inch cubes. Cut straight down to the bottom of the pot and all the way across. Now turn the pan and cut again.


Let the curds rest for 15 minutes

Line the colander with cheese cloth, or cloth of choice, and pour the curds into the colander