フェタ

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:
5 drop(s) of Fromaggio Calcium Chloride Boost4. Mix
Time: 00:18:00
Temperature: 32 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio GoldStart Mesophilic Culture6. 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: After the first hour of draining, transfer the curd into the mesh strainer. Drain at room temperature (68-77F or 20-25C).
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! ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey, including making more cheese! https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey