Kruchten Recipes

Feta

Ingredients

  • 4 liters of whole goat milk
  • thermophilic culture*
  • 1/4 tsp rennet
  • (optional: 1/4 tsp lipase)
    For the brine:
  • 2 liters water
  • 200 g salt
  • 1/4 tsp calcium chloride

Preparation

  1. Heat milk to 30°C (t)
  2. Dilute 1/8 tsp of culture in a little bit of warm water (t+10’)
  3. Optionally add also the lipase.
  4. Mix the culture and let rest for 1 hour at 30°C
    image
  5. Dilute 1/4 tsp rennet in a bit of warm water (t+1h10)
  6. Mix in the milk and let rest for 30 minutes at 30°C
  7. Check that you get a clean break;
    image
  8. if not, wait another 10 minutes (t+1h40)
  9. Cut the curds in 2 cm cubes; let rest for 5 min
  10. Transfer the curds in a colander lined with cheescloth (t+1h45)
  11. Let drain for 5 minutes
  12. Fill the molds with curds
  13. Let them drain for 1 hour, flipping the cheeses in the molds every 10 minutes (t+1h55)
    image
  14. Let drain at room temperature for 18 to 24 hours, until cheese is quite firm (t+2h55)
  15. Place cheese in 18% saturated brine at room temperature for 3 to 4 hours
    image
  16. Then finally store the cheese in 10% brine, with some calcium chloride, in the fridge

Notes:

  • Culture: Danisco’s Choozit Feta A or B: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus.
  • Timing: it takes about 3 hours until the long drain starts.