A family of six and their fearless journey through life, love and the pursuit of all things yummy

Adventures in Feta – 2.0 May 2, 2012

Filed under: Food, Wine, and Nummies — Brandi @ 1:12 am
Tags: , , , , ,

Here is my second attempt at homemade feta cheese. I only used a half gallon of whole milk instead of the full gallon. I didn’t want to waste anymore milk on a fiasco. I followed the exact same procedure as in attempt #1, but halved everything. To correct my mistake with the feta crumbling in the brine, I altered what I did after I drained the cheese in the mold.

I unwrapped it, sliced it, added about 1 tsp. of salt to the cheese and let it drain for another 2 hours.


Then I laid the cubes out on to a cooling rack for baked goods and popped it into the fridge to let it dry out.


Once it “dried” for about 2 hours in the refrigerator, I pulled it out, took an old olive jar, filled it with whey and 4.5 T. of salt and dropped in the feta cubes.


And completely sounding like a 13 year old girl – OMG….this cheese is amazing. You must try this. What a success and it cost me a whopping $1.15 for cheese that would have cost me about $4.00 in the grocery store. SUCCESS! Let me know if you have any questions. Long live cheese.


Question about cheese making…. April 30, 2012

I’ve had a couple of questions sent to me about supplies to make cheese. There’s not a lot for the cheese I’ve been making: feta, mozzarella, ricotta and Gjetost. Here’s the short list….

thermometer, cheese cloth or sanitized handkerchief, strainer, stainless steel pot (or anything that’s NOT non-stick and no cast iron), citric acid (or white vinegar) and RENNET. What is rennet? It’s an enzyme that aids in coagulation. You can get it in the ICE CREAM TOPPING and CONE section of your grocery store. It’s cheap! Only about $1.25 per box and I can make a load of cheese out of it.

Did you want more cheese making instructions?