How to make Feta Cheese

Day one:

Mix half a cup milk with half a cup Kefir. Leave for overnight to firm.  During winter month, I leave it outside of fridge.

I also leave milk out from fridge during winter overnight.

Day two:

For every half a gallon of milk, you will need one tablet of Junket.

Mix Junket in half a cup of cold water.  I dissolved all my tablets regardless of how many in half a cup of water.  This is the best deal for Junkets, buy only one box, it goes a long way.

Measure milk temperature, milk needs to be at 86 degrees franhreit or 30 Celsius.  You can heat it up if needed. Thermometer: Food Grade

Once milk is at proper temperature, mix junkets solution and the cup of overnight prepared kefir into the milk, and bring to heat for two minutes.

Cover milk and let it stand for a day.

Third day:

Strain milk to separate whey from curds.

Do not throw the whey, we will use it to make the solution to flavor the feta cheese.

Sprinkle salt on curds and let it drain for couple of days. I usually cut cheese in cubes the following day.

Fifth day:

Prepare a very clean glass container.  Add the cheese cubes, and fill the container with the whey juice we extracted.  Add salt to solution to taste, and mix well, and close the jar, and keep in fridge for at least two weeks before consuming, cheese needs to cook.

The fattier the milk, the denser the cheese.  You can make the cheese with half and half, but that would be addicting.  It is recommended you make cheese during winter since cheese making needs space and during summer you may not have enough space in fridge.

You can replace the whey juice with milk or half and half.  If you have the tolerance for spices, you can add jalapeno to taste to jar before closing.  Remember to wash well.

Every gallon of milk will make about a pound of cheese, but very good quality cheese.

Enjoy, and let me know how it goes.

You Need:

Junkets or Rennet

Thermometer: Food Grade

Thanks

John