Feta Kit

This kit contains culture to make a creamy textured feta akin to a Danish style feta.  If you are using cow’s milk and want to pack more flavour into your cheese you can use alternative cultures and lipases and these are listed in the recipe, but this is a good starting point if you are new to feta making.

This kit contains the following:

• 2 x Feta Baskets
• A draining tray kit
• Culture measuring spoons
• Mesophilic Aromatic culture ~ Flora Danica
• Rennet ~ AREN calf rennet (50ml) or swap out for Vegetarian Microbial Rennet – just let us know in the comments section when you order
• Calcium chloride (50ml)
• Cheese salt (400g)
• Recipe ~ with suggestions of alternative cultures and the use of lipases to create different flavours and textures

You may like to add any of the following items of equipment to your order.  You will use all of the items listed below when you make this cheese, but they are not included in the kit as customers may already have some of these items in their kitchen stock:

• Mesophilic thermometer (Max 50ºc) with case ~ milk temperature accuracy has a big influence on the characteristics of the cheese you make
• Curd Knife ~ a long and straight edged sharp knife with a rounded base for cutting curds into cubes
• Skimmer Spoon ~ for mixing in culture and dilutions of calcium chloride and rennet
• Cheesecloth (cotton or (blue + steriliser))
• Curd Scoop ~ for gently scooping large amounts of curd out of the draining colander and into the baskets
• 2 dilution cups ~ for preparing dilutions of calcium chloride and rennet
• Brining container (the cheese needs to be kept submerged in the brine to prevent mould so placing a mat on top of the blacks and weighting them down as they will float achieves this)

This cheese requires you to first culture up your milk for 1 hour before renneting.  The curds are cut into cubes, stirred gently for 20 minutes, drained in a cloth lines colander and then transferring to baskets with further turning then time at room temperature for flavour development. The curd slabs then spend time fully submerged in a brine solution.