fromaggio

Feta By Fromaggio

Feta - fromaggio
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.
Type of milk: cow
Cheese type: feta
Cheese style: fresh-firm
Difficulty level: intermediate

Ingredients

  • Calcium Chloride Boost
  • GoldStart Mesophilic Culture
  • Microbial Rennet for Soft Cheese
  • Salt for Cheesemaking
  • Calcium Chloride Boost

Calcium Chloride Boost

$4.45

 

Pasteurizing milk decreases the amount of calcium, leading to a softer curd. Adding Calcium chloride compensates for this change. It is used with store-bought milk, cold stored raw milk, and goats milk to create a firmer setting curd, which is easier to cut. It also results in a larger yield. 1 oz. can treat 45 gallons of milk.

Note: Do not use calcium chloride when making Mozzarella because it will prevent the curds from stretching.

Kosher, Non-GMO

GoldStart Mesophilic Culture

$6.90

Enjoy a variety of delicious, homemade cheeses with this culture, from Brie to Camembert, Gouda, Edam, Havarti, Blue and more. Will set up to 10 gallons of pasteurized milk and 20 gallons of farm fresh milk. 

Kosher, Non-GMO

Note: Almost all cheeses require rennet. If you are using pasteurized milk, only buy milk which is not UHT(ultra high temperature) pasteurized. Calcium chloride is also recommended if you use pasteurized milk. If you are looking to make a specific cheese, please refer to our recipes page to see the ingredients needed:

https://fromaggio.com/collections/recipes

Microbial Rennet for Soft Cheese

$6.90

Microbial, vegetarian rennet for soft and semi-soft cheese making. Will set up to 10 gallons of pasteurized milk. 


Kosher, Non-GMO

Salt for Cheesemaking

$0.00

Calcium Chloride Boost

$4.45

 

Pasteurizing milk decreases the amount of calcium, leading to a softer curd. Adding Calcium chloride compensates for this change. It is used with store-bought milk, cold stored raw milk, and goats milk to create a firmer setting curd, which is easier to cut. It also results in a larger yield. 1 oz. can treat 45 gallons of milk.

Note: Do not use calcium chloride when making Mozzarella because it will prevent the curds from stretching.

Kosher, Non-GMO

Steps

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
1 g of Fromaggio Calcium Chloride Boost
4. Mix
Time: 00:18:00
Temperature: 32 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio GoldStart Mesophilic Culture
6. Mix
Time: 00:50:00
Temperature: 32 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: Mixed in 1/8 cup of cool water.
8. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 100 RPM
9. Heat
Time: 00:50:00
Temperature: 32 °C
Speed: OFF
10. Cut
Temperature: OFF
Cut Size: Soft
11. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
12. Mix
Time: 00:05:00
Temperature: 32 °C
Speed: 50 RPM
13. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
14. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
15. Instructions
Remove 1 cup of whey.
16. Mix
Time: 00:05:00
Temperature: 32 °C
Speed: 50 RPM
17. 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 68 F (20 C). Turn the curd once an hour for the first 4 hours.
18. Instructions
Cut curd into small pieces of 5 x 2 cm.
19. +Ingredients
Please add:
0.5 l of Water
20 g of Fromaggio Salt for Cheesemaking
2 g of Fromaggio Calcium Chloride Boost
1 ml of Vinegar
Tip: Prepare a brine with the following 4 ingredients in a separate bowl: (4% salt saturation)
20. Instructions
Place the feta into a container and submerge with brine. Then refrigerate.
21. Instructions
Enjoy!