Feta
=====

200 Cheeses: Feta Recipe (pg. 300)
-----------------------------------

Ingredients:
    * Milk (whole) - 12 Qt.
    * Mesophilic Culture - 1/4 tsp
    * Lipase - 1/8 tsp
    * Liquid Rennet - 1/2 tsp
    * Liquid Calcium Chloride - 3/8 tsp

Recipe:
    #. Sterilize Equipment
    #. Heat milk to 30C
    #. Dilute Calcium Chloride in 1/4 cup cool water, stir into Milk
    #. Sprinkle Culture over milk
    #. Let rehydrate for 5 minutes, then draw culture down by stirring up and down
    #. Let ripen for 1 hour
    #. Dilute Rennet in 1/4 cup cool water
    #. Add to milk, draw rennet into milk
    #. Cover and let set for 30 minutes, maintaining temperature
    #. Check for clean break, let set for 10 minutes if not clean.
    #. Cut curd into 2 cm cubes
    #. Let stand for 5 minutes
    #. Stir curds gently.
        * 20 minutes for soft feta
        * 30 minutes for firm feta
    #. Let stand for 5 minutes
    #. Ladle curds into colander and let drain
    #. Fill Molds with curds
    #. Flip after 10 minutes
    #. Flip every 15 minutes for an hour
    #. Let drain for 18 to 24 hours at room temperature
    #. Place in 10% brine solution and let sit at room temperature for 3 to 4 days
    #. Refrigerate and use
    #. For long term refrigeration keep pH between 4.8 and 5.2, if high, add 1 tbsp white vinegar and retest after 24 hours

29 January 2018 - Cheese No. 1
-------------------------------


Milk, Cultures, Coagulation:

======================  ============  =====================  =======  =======
Ingredient              Source        Amount                 Temp.    Time
======================  ============  =====================  =======  =======
Whole Cow Milk          Walmart       3 Gal.                 30C      N/A
Calcium Chloride        Get Culture   3/8 tsp in 1/4 c.      30C      1 hr
Danisco MA11            Get Culture   1/4 tsp                30C      1 hr
Lipase LP600            Get Culture   1/4 tsp                30C      1 hr
Marschall M-50 Rennet   Get Culture   1/4 tablet in 1/4 c.   30C      30 min
======================  ============  =====================  =======  =======


Curds:

============  ============  =======  ======
Stage         Size          Temp.    Time
============  ============  =======  ======
Initial       2 cm          30C       N/A
Rest               N/A      30C      5 min
Cooking            N/A      X        X
Stirring           N/A      30C      25 min
Final         Mixed           N/A     N/A
Draining           N/A      22 C     25 hr
============  ============  =======  ======


Pressing: (Area X Sq In) - N/A Not a pressed cheese.

=======  =======  ======
Stage    PSI      Time
=======  =======  ======
First    X psi    X min
Second   X psi    X min
Third    X psi    X min
Fourth   X psi    X min
=======  =======  ======


Brining:

==============  =====  ===========
Brine Strength  Temp.  Time
==============  =====  ===========
10%             22 C   4 Days
10%             4 C    Indefinite
==============  =====  ===========


Molds and Aging:

=========  =====  ==========  ==============================================================
Date       Day    Color       Treatment/Comment
=========  =====  ==========  ==============================================================
N/A        N/A    N/A         N/A
=========  =====  ==========  ==============================================================