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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Combine 1/4 cup water and 1/2 teaspoon calcium chloride in another small bowl; mix well. | 2. Combine 1/4 cup water and 1/2 teaspoon rennet in a small bowl; mix well. | 3. 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, about 5 minutes. Remove from heat. | 4. Sprinkle 1/4 cheese culture on top of the milk; let dissolve, 3 to 5 minutes. Stir well. Cover and let stand, maintaining the temperature at 86 degrees F (30 degrees C), about 1 hour. | 5. 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. | 6. Cut curd all the way to the bottom of the pot into 1/3x3/4-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes. | 7. 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. | 8. Line 2 basket-style molds with damp muslin or cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of muslin. 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. | 9. Mix 8 1/2 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cheese				-	-	-	-
water	1/2	cup	divided	0.0	0.0	0.0	0.0
chloride	calcium			-	-	-	-
liquid rennet				-	-	-	-
milk	1	gallon		2381.44	186.6112	122.976	127.6608
feta mt1 cheese culture				-	-	-	-
brine				-	-	-	-
water	8 1/2	cups		0.0	0.0	0.0	0.0
sea salt	5	tablespoons	coarse	-	-	-	-
chloride	calcium			-	-	-	-
white vinegar	1/4	teaspoon		0.225	0.0005	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.