FETA

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Instructions

1.	Place the milk in a large pot and gently heat to 40°C, stirring constantly to ensure it doesn’t burn.
2.	Add the yoghurt and mix well.
3.	Remove and set aside in a sink of warm water for an hour.
4.	Whisk the rennet into the ¼ cup water and pour into the milk mixture.
5.	Stir well to combine, then cover the pot and set aside overnight – it’s important that you don’t touch the mixture, just let it thicken.
6.	The next morning, insert a clean knife into the cheese mixture – it should be firm and wobbly and if you move the knife gently from side to side, the cut from the knife should fill with whey.
7.	Use a long clean knife to cut the cheese curd into even-sized cubes and set aside for 5 minutes while you prepare something to scoop the curds into.
8.	You will need a mould that can drain the liquid from the curds, so you could use a colander, a plastic cheese mould, a container with holes in it – just make sure what you use is clean, non-corrosive and food safe.
9.	Sit the mould over a bowl, scoop in the curds to allow the whey to drain (the whey can be used in bread making – we like it in focaccia and flatbreads – and in any baking that calls for water, and it can be frozen and used later.)
10.	Cover and set aside for 2-3 hours.
11.	Once drained, gently flip the moulded cheese into a clean cheesecloth, muslin or thin tea towel.
12.	Tie up the cloth and place in a colander, on a sushi-rolling mat or a cheese-draining mat.
13.	Place a weight on top (we used a container filled with big stones but a stack of small plates or boards will do) to help press the cheese overnight.
14.	The next day, combine the brine ingredients in a large jug.
15.	Unwrap the cheese from its cloth and cut into cubes or slabs.
16.	Place in a container, cover with the brine and put in the fridge.
17.	The feta will be ready to eat after a few hours in the brine solution.
18.	It will last in the solution in the fridge for up to four weeks.