|My first attempt at feta cheese|
So I ordered some full cream raw milk from Wangapeka, and with some trepidation started to make my first ever feta cheese. I used the recipe in my cheese-making kit from Mapua Country Store, and it was surprisingly easy to produce perfectly edible results first time! I will show you what happened. . .
|Milk heated to 31C, then culture and vegetarian rennet added, and left to form curds and whey.|
|Cutting the curds|
|Breaking the curds into "pea-sized" pieces|
|Preparing the feta mold|
|Packing the curds into the feta mold|
|Pressing the block of feta with a jar full of water - 8 hours each side|
|Unwrapping the block of pressed feta from the muslin|
|Sprinkling with salt to "cure" the cheese (I slightly over-did the salt quantities this time)|
|The finished feta cheese - firm, crumbly and salty, just like it should be!|
This is just the beginning of my adventures with cheese-making. I have my sights set on halloumi and ricotta next, then possibly another try at mozzarella, or a dalliance with mascarpone, hopefully building up to brie and Cheddar. Watch this space!!