How to make feta cheese from raw goat’s milk
Making feta cheese from raw goat’s milk was easier than I anticipated. If I can do it, so can you!
Follow these simple steps to make your own Feta cheese!
- Double boiler (alternatively a suitable pot that can hold 10 liters of milk and a larger pot filled with water into which the first pot fits)
- A large spoon
- Knife with a long blade
- Bucket with lid
- Wooden spoon
- Raw goat’s milk (I used 8 liters)
- Starter culture (knife point)
- Rennet (three quarters of capsule diluted in 125 ml non-chlorinated water)
- Calcium chloride (about 1 ml diluted in 10 ml water)
- Non-chlorinated water
- Methyl red
- Pour the milk into 10 liter pot and place inside other pot filled with water. (The water level should be below the brim of the inner 10 liter pot)
- Heat the milk slowly to 30-32°C (90°F). Remove from heat
- Sprinkle the starter culture over the milk and let it stand for a minute or two.
- Whisk the starter culture into the milk using your large spoon in an up-and-down motion
- Cover the pot and let ripen at room temperature for 1 hour.
- Add diluted Calcium Chloride, whisking gently with up-and-down motion for 2 minutes
- Add rennet in the same way
- Cover pot and let sit for another hour
- Cut the curd into squares of about 2 cm x 2 cm. Wait for 10 minutes
- Raise the temperature again to 32°C (90°F). Stir the curds gently to break them up into smaller pieces for about 20 minutes. (This will release more whey)
- Let rest for 5 minutes
- Line colander with cheesecloth and pour the curds into lined colander (it might be a good idea to work over kitchen sink)
- Tie corners of cheesecloth together to create a sack
- Slip a wooden spoon through the knot and hang it over the bucket. (I placed mine in the refrigerator) Let it hang overnight for all the whey to drip out. Make sure the bottom of the sack is not touching the bottom of the bucket, it must be hanging in the air.
- Unwrap the cheesecloth the next day and gently remove the cheese from it.
- Cut into slices of about 1 cm thick.
- Place slices in a baking dish and sprinkle with about 1 teaspoon of salt on both sides. This will extract the last of the whey.
- Cover the dish and refrigerate. Remember to turn the slices at least once and pour of the excess whey in the dish. (Some people say you have to do this for five days. Mine was ready after 48 hours)
Preparing the brine
- 1 liter water
- 80 g salt
- 25 ml Calcium Chloride
- Mix to dissolve
- Add a quarter teaspoon Citric acid
- Test the acidity of the brine by placing one drop of methyl red in one teaspoon of the brine. The color must change to a very dark pink.
- Place the feta and brine in a Console jar. There must be minimum air in the jar, fill with brine to the brim.
Store in the refrigerator and enjoy your own Homemade Feta Cheese!
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