Ingredients:

  • 1 gallon (3.8 liters) whole milk, non-homogenized (pasteurized is fine)
  • ¼ teaspoon (1.25ml) mesophilic starter culture (MM101 or similar)
  • ¼ teaspoon (1.25ml) liquid rennet, diluted in ¼ cup (60ml) of cool, non-chlorinated water
  • 1 cup (240ml) non-iodized sea salt
  • 4 cups (960ml) cool, non-chlorinated water (for brine)

Instructions:

  1. Gently heat the milk in the pot to 86°F (30°C), stirring occasionally to prevent scorching. Monitor with the thermometer.
  2. Remove from heat and gently sprinkle the mesophilic starter culture over the surface of the milk. Allow it to rehydrate for a few minutes, then stir gently to incorporate.
  3. Add the diluted rennet to the milk, stirring gently for one minute. Cover and let the mixture sit undisturbed for 60-90 minutes, or until a clean break is achieved.
  4. Using a long knife, cut the curd into ½-inch cubes. Let the curds rest for 10 minutes.
  5. Gently heat the curds to 100°F (38°C) over 30 minutes, stirring gently to prevent them from matting together. Hold at this temperature for 30 minutes, stirring occasionally.
  6. Line a colander with cheesecloth. Gently pour the curds and whey into the cheesecloth-lined colander.
  7. Gather the cheesecloth around the curds and gently press the curds for 1-2 hours, flipping occasionally to ensure even drainage. Use a small weight on top if desired.
  8. Cut the pressed cheese into 1-inch cubes. Sprinkle generously with non-iodized salt.
  9. Prepare the brine by dissolving the salt in the water. Submerge the salted cheese cubes in the brine in a container.
  10. Refrigerate the feta in the brine for at least 5 days, or up to 2 weeks, for optimal flavor.