• 2L Full Cream Unhomogenised* Milk
• 1 Tbs. Skim Milk Powder (optional)
• 5 Drops (1/8 Tsp.) Calcium Chloride
• Small Pinch (the tip of a sharp knife) Mesophilic Starter Culture
• 2 Rennet Tablets or ½ Tsp. Liquid Rennet diluted in 30ml (1/8 cup) cool, non-chlorinated water
• Herbs (optional)

• 500ml Boiled Water
• 1/8 Cup Cheese Salt
• 1/8 Tsp. Citric Acid
• 5 Drops (1/8 Tsp.) Calcium Chloride.

• Saucepan (2L or 2.11qt capacity)
• Thermometer
• Measuring Cup
• Slotted Spoon
• Long-bladed Knife
• Colander
• Cooling Rack
• Baking Tray
• Measuring Spoons

1. Measure out 30ml (1/8 cup) cool, non- chlorinated water (refer to page 7) and stir in the rennet.
2. Pour the milk into a saucepan and stir in the skim milk powder (if using).
3. Stir in the calcium chloride.
4. Warm the milk to 37°C (99°F), whilst constantly stirring to prevent scalding.
5. Remove the saucepan from the heat and stir in the Mesophilic Starter Culture. Allow the culture to rehydrate for one minute, then stir it through the milk.
6. Stir in the diluted rennet solution. Count to 30, then stop stirring immediately and remove the spoon from the pot.
7. Cover the saucepan and let it sit undisturbed in a warm spot (e.g. in an oven on ‘warm’ setting or kitchen sink with warm water) for 80 minutes when a “clean break” should be present. It can take an additional 10-15 minutes to set if the warmth of the milk cannot be maintained.

1. Once a “clean break” is present, cut the curd into uniform 1.5cm cubes and leave to rest for 25 minutes
2. After 25 minutes, very, very gently stir the rested curds for 10 minutes, until the curds become firm and stick together.
3. Scoop the curds out of the whey, into the 2 feta moulds (Optional - layer some herbs through your feta at this stage). Sit the feta moulds onto a cooling rack (or oven tray) over a baking tray to drain.

1. Allow the cheese to drain in the moulds for 4 hours before flipping them over allowing them to drain on the other side.
2. Cover, and leave the cheese to drain overnight at room temperature.
3. Preparethebrinesolutionwhilethewateris still hot and leave it to cool overnight in the fridge.

1. The next morning (the longer you leave your cheese to drain, the drier the cheese will become), flip the feta out of the cheese moulds and place the cheese into the brine solution and store it in the fridge. The feta is ready to be consumed or ready to marinate after 6 hours of brining.

1. Cut the brined feta into cubes (any size you desire) and layer it with your chosen herbs/spices (peppercorns, thyme, rosemary, chili, lemon rind etc.) in a clean glass jar or tupperware container leaving 1- 2cm gap at the top.
2. Top the jar/container up with oil, ensuring the contents are completely immersed for safe preservation. Allow at least 24 hours to marinate in the fridge before consuming.

The shelf life is greatly determined by the freshness of the milk used to make the cheese. As a general rule, eat the feta within 7 days or freeze for up to 3 months.

Store in an airtight container, or store in brine to keep the feta longer.

Makes Approx. 450g

Time: 20min hands-on, 55min ready to eat

Ingredients

• 2L Full Cream Unhomogenised* Milk
  Or 1.8 L milk and 200ml pure cream for a creamier ricotta
• 1 Heaped Tsp. Cheese Salt
• 1 Heaped Tsp. Citric Acid diluted in 30ml (1/8 cup) water

• Saucepan (2L or 2.11qt capacity)
• Thermometer
• Measuring Cup
• Measuring Spoons
• Slotted Spoon

Kitchen Supplies

• Ricotta Basket
• Cheese Cloth
• Colander
• Long-bladed Knife

1. Measure out 30ml (1/8 cup) of water and stir in the citric acid until it dissolves completely.
2. Pour the milk (and cream if using) into a saucepan, and stir the salt into the cold milk.
3. Heat the salted milk to 93°C (200°F).
4. Be vigilant in stirring the base of the pot constantly as you heat the milk to prevent scalding.
5. Once you reach 93°C (200°F), remove the saucepan from the heat.
6. Stir through the diluted citric acid. Start stirring as soon as the citric acid is added to the milk and stir quickly for 5 seconds. After 5 seconds, stop stirring immediately and remove the spoon from the saucepan (continued stirring will break the ricotta curds apart resulting in a very low yield).
7. Leave the ricotta curds untouched in the saucepan to cool for a minimum of 25 minutes, then scoop it into the ricotta basket to drain. Leaving the curds to cool in the saucepan for more than 25 minutes (up to two hours) will result in a higher yield of cheese
8. Pour the remaining contents of your saucepan through a cheesecloth-lined colander to capture the remaining ricotta you were unable to scoop out with the spoon.
9. Allow the ricotta to drain in the basket until it reaches the desired consistency (5-10 minutes for a soft, moist cheese or several hours for a drier, crumbly cheese).

The shelf life is greatly determined by the freshness of the milk used to make the cheese. As a general rule, eat the ricotta within 7 days.

Store in an airtight container