Feta
https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/mm100-mesophilic-culture||https://fromaggio.com/products/rennet||https://fromaggio.com/products/fromaggio-salt-for-cheesemaking||https://fromaggio.com/products/calcium-chlorideFeta 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.1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot. 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. Heat
Time: 00:45:00
Temperature: 35 °C
Speed: 30 RPM
4. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost
5. Mix
Time: 00:01:00
Temperature: 35 °C
Speed: 30 RPM
6. +Ingredients
Please add:
2 g of Fromaggio GoldStart Mesophilic Culture
7. Heat
Time: 00:02:00
Temperature: 32 °C
Speed: OFF
8. Mix
Time: 00:01:00
Temperature: 32 °C
Speed: 30 RPM
9. Heat
Time: 01:00:00
Temperature: 32 °C
Speed: OFF
10. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: Mixed in 1/8 cup of cool water.
11. Mix
Time: 00:00:30
Temperature: 31 °C
Speed: 50 RPM
12. Heat
Time: 01:00:00
Temperature: 32 °C
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Soft
14. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
15. Mix
Time: 00:20:00
Temperature: 35 °C
Speed: 50 RPM
16. Instructions
Remove 1 cup of whey.
17. Mix
Time: 00:05:00
Temperature: 32 °C
Speed: 50 RPM
18. 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).
19. Instructions
Cut curd into small pieces of 5 x 2 cm.
20. +Ingredients
Please add:
0.5 l of Water
50 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)
21. Instructions
Place the feta into a container and submerge with brine. Then refrigerate.
22. 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
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot. 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. Heat
Time: 00:45:00
Temperature: 35 °C
Speed: 30 RPM
4. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost
5. Mix
Time: 00:01:00
Temperature: 35 °C
Speed: 30 RPM
6. +Ingredients
Please add:
2 g of Fromaggio GoldStart Mesophilic Culture
7. Heat
Time: 00:02:00
Temperature: 32 °C
Speed: OFF
8. Mix
Time: 00:01:00
Temperature: 32 °C
Speed: 30 RPM
9. Heat
Time: 01:00:00
Temperature: 32 °C
Speed: OFF
10. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Soft Cheese
Tip: Mixed in 1/8 cup of cool water.
11. Mix
Time: 00:00:30
Temperature: 31 °C
Speed: 50 RPM
12. Heat
Time: 01:00:00
Temperature: 32 °C
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Soft
14. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
15. Mix
Time: 00:20:00
Temperature: 35 °C
Speed: 50 RPM
16. Instructions
Remove 1 cup of whey.
17. Mix
Time: 00:05:00
Temperature: 32 °C
Speed: 50 RPM
18. 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).
19. Instructions
Cut curd into small pieces of 5 x 2 cm.
20. +Ingredients
Please add:
0.5 l of Water
50 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)
21. Instructions
Place the feta into a container and submerge with brine. Then refrigerate.
22. 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