I won’t go into too many details in this post as it is very similar to the cheddar cheese making process. For feta cheese, you add plain Greek yogurt containing active bacteria cultures to inoculate, rather than buttermilk. The other difference is that the cat stayed away for most of the process. She must be part German and sick of anything Greek.
If you want the exact recipe for this cheese, visit David B. Fankhauser’s website (http://biology.clc.uc.edu/Fankhauser/Cheese/Feta.htm). He is the author of all the Junket recipes which come in the packet.
The inoculation takes only an hour until you add the rennet. The mixture of yogurt, rennet and homogenized milk needs to sit overnight to get a clean break. Once this is achieved, you follow the curd cutting process the same as the cheddar, but you do not set the curds with additional heat. Instead, I just gently stirred every few minutes for half an hour or so. By doing this, the curds contract and start to expel the whey they are holding.
Once the majority of the whey was decanted, the curds were strained in cheese cloth supported by a fine mesh strainer. The corners of the cloth were pulled up and tied off so it can hang for a few hours. The cheese is currently hanging, and once it has drained enough, it will be on to part II which includes molding and salting. The hook on the cheese press for the weight is doubling as a hanging apparatus for the feta:
By Monday we should be eating a fresh feta cheese in our salad and hopefully not be spending the rest of the week sick on the toilet from it.