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How to make 1kg Feta Cheese at home

Cheese ingredients: 10 - 10.5 L whole cow or sheep milk (not UHT), 1g Feta cheesemaking culture, 1g dry microbiological rennet or 10-11 drops of liquid rennet, 2-3g calcium chloride, 1.5 spoonful of salt.

How to make it: 1. Heat the milk up to the temperature of 40°C. Add cheesemaking culture, mix, cove, and leave in a warm place for 1 hour. 2. Add calcium chloride dissolved in a small amount of boiled and cooled water, and stir. Leave for 10 min. 3. Next, add the liquid or dry rennet (previously dissolved  in 50ml of boiled water with the temperature of 37 - 38°C). Mix thoroughly. Leave the mixture to rest overnight. 4. Cut the formed curd into cubes of 3.5 – 4cm size and leave for about 20 min. 5. After that place the curd in a cheesemaking cloth and suspend so that it can drain naturally. 6. Leave the strained whey to prepare the salt brine (1.5L water at a temperature 5 -15°C plus 5 spoonfuls of salt). Keep it in the refrigerator. 7. Crush the drained cheese mass gently with your hands into pieces, add half a teaspoon of salt and mix. 8. Put the cheese in the cheesemaking cloth and then into the cheese mold. Load with something heavy or use a cheese press. Leave for the whole night. 9. After that, remove the cheese from the mold. Cut the cheese into pieces and soak in the salt brine in the refrigerator for 2 days. If the cheese is too salty, soak it into boiled cold water until reaching the appropriate taste. 10. Store the cheese in the fridge. Store in a temp. 2 - 8°C. Once opened, store in an airtight container in the refrigerator.

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