Feta
Feta is considered to be one of the oldest cheeses in the world. The earliest record of feta cheese dates back to the Byzantine Empire. It has been associated closely with Crete, located in present day Greece.
Ingredients
- كلوريد الكالسيوم
- MA11 الثقافة الوسطى
- المنفحة
- كلوريد الكالسيوم
Steps
1. +MilkPlease add: 3 liter of pasteurized cow milk.
2. +Ingredients
Please add:
1 ml of Calcium Chloride
3. Mix
Time: 00:18:00
Temperature: 32 °C
Speed: 50 RPM
4. +Ingredients
Please add:
0.05 ml of Mesophilic Culture
5. Mix
Time: 00:50:00
Temperature: 32 °C
Speed: 50 RPM
6. +Ingredients
Please add:
1 ml of Microbial Rennet for Soft Cheese
Tip: mixed in 1/8 cup of cool water
7. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 100 RPM
8. Heat
Time: 00:50:00
Temperature: 32 °C
Speed: OFF
9. Cut
Temperature: OFF
Cut Size: Soft
10. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
11. Mix
Time: 00:05:00
Temperature: 32 °C
Speed: 50 RPM
12. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
13. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
14. Instructions
Remove 1 cup of whey
15. Mix
Time: 00:05:00
Temperature: 32 °C
Speed: 50 RPM
16. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 20:00:00
Tip: Room Temperature should be warm, around 20C - Turn the curd once an hour for the first 4 hours
17. Instructions
Cut curd into small pieces of 5 x 2 cm
18. +Ingredients
Please add:
500 ml of Water
20 ml of Salt (use non-iodinized)
2 ml of Calcium Chloride
1 ml of Vinegar
Tip: Prepare a brine with the following 4 ingredients in a separate bowl: (4% saturation of salt)
19. Instructions
Place the feta into a container, and submerge with brine then refrigerate.
20. Instructions
Enjoy!