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Homemade Feta Cheese | Make Ahead Mondays

Rebecca
  • 60 minutes
  • Serves 32

INGREDIENTS

3 gal

fresh raw or pasteurized and homogenized goat or cow milk

1/4 tsp

Mesophilic culture (see link in post for source)

1/4 tsp

lipase powder if using cow milk (Omit for vegetarian cheese. Lipase is animal derived.)

1 tsp

single-strength liquid rennet dissolved in 1/2 cup of cool (or 1/2 teaspoon double strength liquid OR 3/4 of a vegetarian rennet tablet crushed, UNCHLORINATED water.)

kosher salt (no substitute)

1/2 cup

kosher salt (no substitute)

1 gal

cool (UNCHLORINATED water)