Making Feta

One of the things I have started to make is cheese. Mostly soft cheeses like chevre and feta although I have a test brie aging at the moment.

Making cheese turns out to be easier than bread. Yesterday I got stuff out to make a fresh batch of feta. You see here - two liters of goat milk (I usually use four); a pot, two basket molds and a drain tray, my collection of cheese molds (little packets) and two coagulants - vegitable rennet and Calciam chloride, and a thermometer.


First I heat the milk to about 96 degrees so its nice and cozy for the bacteria - which is what is in that blue spoon.

Goat milk comes from Trader Joes. Even though I'm surrounded by goats from here to Bodega Bay I can't get any fresh goat milk unless I suddenly become best friends with a goat herder. Fortunantly TJoe's sees fit to sell regular pasturized goat milk. Ultrapasterized milk won't work, it doesn't coagulate and form curds.




After the bacteria has a chance to spread out and enjoy itself, I added the two coagulants which very swiftly resulted in a nice firm curd here. The knife is holding back a wall which means we're ready to finish cutting and then transfer to the basket molds.


Here they are when I first put them in - and here they are about four hours later. Much smaller. But very yummy.


I keep them in a brine in my refrigerator.


A much better set of directions can be found at the Fias Farm website.

If you want to make your own - there are places to order stuff from if no one is selling local. The Beverage People, which is local to Santa Rosa and does wine, apple cider and beer, is starting to do cheese stuff and perhaps sausage. I make sausage too. Right now I'm trying to figure out how to build a cold smoker for the cheese and a hot smoker for the sausage...