Feta
from Cheese52 youtube tutorial1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Hard 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: 01:00:00
Temperature: 30 °C
Speed: 30 RPM
4. +Ingredients
Please add:
0.25 cup(s) of Cultured Buttermilk
5. Mix
Time: 00:01:00
Temperature: 30 °C
Speed: 30 RPM
6. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
7. +Ingredients
Please add:
3 ml of Calcium Chloride
Tip: add to ¼ cup cold water
8. Mix
Time: 00:01:00
Temperature: 30 °C
Speed: 30 RPM
9. +Ingredients
Please add:
2 ml of double acting rennet
Tip: 1/4 tsp double acting rennet or ½ tsp regular rennet
10. Mix
Time: 00:01:00
Temperature: 30 °C
Speed: 30 RPM
11. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
12. Mix
Time: 00:03:00
Temperature: 30 °C
Speed: 30 RPM
13. Heat
Time: 00:05:00
Temperature: 30 °C
Speed: OFF
14. Mix
Time: 00:05:00
Temperature: 30 °C
Speed: 30 RPM
15. Heat
Time: 00:20:00
Temperature: 30 °C
Speed: OFF
16. Mix
Time: 00:05:00
Temperature: 30 °C
Speed: 30 RPM
17. Heat
Time: 00:20:00
Temperature: 30 °C
Speed: OFF
18. Mix
Time: 00:05:00
Temperature: OFF
Speed: 30 RPM
19. Heat
Time: 00:20:00
Temperature: 30 °C
Speed: OFF
20. 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: 03:00:00
21. Instructions
Remove cutter flip cheese, and continue to drain another 3 hrs. save generously amount of whey and refrigerated for brine.
22. 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: 03:00:00
23. Instructions
Salt each side generously, place on a drain mat and aging container. leave on counter for 72 hrs. Slice into cubes, store in whey, or marinate in olive oil with herbs.
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Hard 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: 01:00:00
Temperature: 30 °C
Speed: 30 RPM
4. +Ingredients
Please add:
0.25 cup(s) of Cultured Buttermilk
5. Mix
Time: 00:01:00
Temperature: 30 °C
Speed: 30 RPM
6. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
7. +Ingredients
Please add:
3 ml of Calcium Chloride
Tip: add to ¼ cup cold water
8. Mix
Time: 00:01:00
Temperature: 30 °C
Speed: 30 RPM
9. +Ingredients
Please add:
2 ml of double acting rennet
Tip: 1/4 tsp double acting rennet or ½ tsp regular rennet
10. Mix
Time: 00:01:00
Temperature: 30 °C
Speed: 30 RPM
11. Heat
Time: 01:00:00
Temperature: 30 °C
Speed: OFF
12. Mix
Time: 00:03:00
Temperature: 30 °C
Speed: 30 RPM
13. Heat
Time: 00:05:00
Temperature: 30 °C
Speed: OFF
14. Mix
Time: 00:05:00
Temperature: 30 °C
Speed: 30 RPM
15. Heat
Time: 00:20:00
Temperature: 30 °C
Speed: OFF
16. Mix
Time: 00:05:00
Temperature: 30 °C
Speed: 30 RPM
17. Heat
Time: 00:20:00
Temperature: 30 °C
Speed: OFF
18. Mix
Time: 00:05:00
Temperature: OFF
Speed: 30 RPM
19. Heat
Time: 00:20:00
Temperature: 30 °C
Speed: OFF
20. 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: 03:00:00
21. Instructions
Remove cutter flip cheese, and continue to drain another 3 hrs. save generously amount of whey and refrigerated for brine.
22. 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: 03:00:00
23. Instructions
Salt each side generously, place on a drain mat and aging container. leave on counter for 72 hrs. Slice into cubes, store in whey, or marinate in olive oil with herbs.