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FetaIntermediateSheep Milk
Feta
Greek brined cheese, tangy and salty.
⏲
Total Time
5h
🍲
Yield
1.2 kg
🎯
Difficulty
Intermediate
🥛
Milk Volume
8 L
Ingredients
Primary Ingredients
- 8 litersSheep Milk (or Goat/Cow mix)
Cultures
- 0.5 tspMesophilic Starter
Coagulants
- 0.5 tspLiquid Rennet
Seasoning
- 3 cupsSalt(For brine)
Instructions
1
🔥Heat and Culture
HeatingHeat milk to 32°C, add culture, maintain 1 hour.
🌡️30–33celsius
⏱60 minutes
2
💧Add Rennet
CoagulationAdd rennet, let set 1 hour.
⏱60 minutes(Until clean break)
3
🔪Cut
CuttingCut into 2cm cubes, rest 10 minutes.
⏱10 minutes
4
⬇️Drain
DrainingLadle into molds, drain 4 hours, flipping hourly.
⏱240 minutes
5
🧂Salt and Brine
SaltingCut into blocks, salt, then place in 18% brine.
⏱1440 minutes
6
📅Age
AgingAge in brine in refrigerator for 2-3 months.
⏱86400 minutes
Related Cheeses
Aging & Ripening
📅
This cheese requires aging/ripening
Mode: Simple
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