Ingredients
Cheese:
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½ cup water, divided
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1/2 teaspoon calcium chloride
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1/2 teaspoon liquid rennet
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1 gallon whole milk
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1/4 teaspoon feta MT1 cheese culture
Brine:
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8 cups water
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5 tablespoons coarse sea salt
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1 teaspoon calcium chloride
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¼ teaspoon white vinegar
Directions
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Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
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Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
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Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.
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Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
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Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.
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Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.
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Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.
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Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.
Cook’s Note
You can use mesophilic Aroma Type B, mesophilic Type II, or MM100 mesophilic cultures.
Editor's Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
121 | Calories |
5g | Fat |
11g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 121 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 3g | 15% |
Cholesterol 19mg | 6% |
Sodium 1753mg | 76% |
Total Carbohydrate 11g | 4% |
Total Sugars 11g | |
Protein 8g | 16% |
Vitamin C 1mg | 1% |
Calcium 288mg | 22% |
Iron 20mg | 109% |
Potassium 378mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.