Feta-style cheese ripened in brine, make your own from cow's milk or sheep's and goat's milk. After a minimum ripening of 5 days, you get quite a tangy, creamy tasting shepherd's cheese.
Delicious!
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INGREDIENTS:
½ tsp calcium chloride
4 liters of milk (cow, goat or sheep milk (or mixed; no UHT or ESL milk).
Rennet (amount according to package directions for 4 liters).
50 g buttermilk
110 g non-iodized salt
Also
1.5 tsp white wine vinegar
1 tsp. calcium chloride
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Intro: (0:00)
Ingredients for feta: (0:39)
Thickening milk: (1:02)
Making brine: (2:49)
Cutting cheese curds: (3:09)
Draining cheese curds: (4:09)
Draining feta cheese: (4:41)
Brine for cheese pH: (6:55)
Maturing cheese: (7:57)
Outro: (8:24)
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27 май 2024