Fast Feta Recipe
Homemade Feta cheese is fast and versatile, and you get a good yield. This batch weighed in at 500 grams (1 lb) of cheese, which will last for several weeks in the fridge.
Sterilize all equipment.
Heat the milk to 34°C (90°F) and remove the pan from the heat.
Stir in the starter culture and leave for an hour with the lid on.
Dissolve the rennet in cold un-chlorinated water, stir in and leave for a further hour with the lid on.
Cut the curd with a carving knife into 2.5cm (1 inch) squares and leave for 10 minutes.
Sit the press on a draining tray and line it with cheesecloth.
Ladle the curds into the press, cover with cheesecloth and put the lid on.
Add up to 5kg of weights to the press and leave for at least 4 hours.
Slice it into fat fingers, sprinkle liberally with sea salt, and pack them in a container with a lid on to cure for a further 6-8 hours.
Drain the liquid off and put the cheese in the fridge - eat within two weeks.
Calories 132, Carbs 0.2 grams, Fat 10.5 grams, Protein 7 grams, Fiber 0 grams, Sugar 2 grams