Feta is traditionally made in Greece from ewe’s milk, but I have had success using my goat’s milk. I see no reason why cow’s milk would not work as well. It is a fresh, snow white cheese which is pickled in brine. It is fabulous with kalamata olives and pita bread, as well as in a Greek salad.
By the way, the most popular Turkish cheese called Beyaz Peynir uses essentially the same recipe. We loved it with our breakfasts when we have visited wonderful Turkey. (It may be better not to tell the Turks that it is just like feta, and vice versa… 😉
Thanks to “Lynn” from the Lactobacillus Board for helpful suggestions.
1 gallon fresh goat’s milk (You can use store-bought cow’s milk as well.)
1 Tbl fresh yogurt (I have had most success with Dannon Plain.)
½ tablet rennet, dissolve in 1/4 cup water (I have always used Junket Rennet tablets.)
1+ gallon pot with lid (stainless steel with heavy bottom is best, enamel works, but you must stir it!)
1 long bladed knife
2 clean sterile handkerchiefs
Cheese mold: Cut the ends out of a smooth-sided 4 x 5 inch tin can, save one of the cut ends.
Warm 1 gallon of fresh milk in a stainless steel gallon and a half pot to 30°C, (86°F)