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:

1. Sterilize Equipment

2. Heat milk to 30C

3. Dilute Calcium Chloride in 1/4 cup cool water, stir into Milk

4. Sprinkle Culture over milk

5. Let rehydrate for 5 minutes, then draw culture down by stirring up and down

6. Let ripen for 1 hour

7. Dilute Rennet in 1/4 cup cool water

8. Add to milk, draw rennet into milk

9. Cover and let set for 30 minutes, maintaining temperature

10. Check for clean break, let set for 10 minutes if not clean.

11. Cut curd into 2 cm cubes

12. Let stand for 5 minutes

13. Stir curds gently.

    • 20 minutes for soft feta

    • 30 minutes for firm feta

14. Let stand for 5 minutes

15. Ladle curds into colander and let drain

16. Fill Molds with curds

17. Flip after 10 minutes

18. Flip every 15 minutes for an hour

19. Let drain for 18 to 24 hours at room temperature

20. Place in 10% brine solution and let sit at room temperature for 3 to 4 days

21. Refrigerate and use

22. 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