After the feta was hung (Part I), I lined two molds with cheesecloth, salted the curds and spooned it in their new resting place for the next 16 hours, some new square molds I picked up. I was able to load both molds at once in the press and the whey really started to flow. Instead of going full-out with the weight, I started by adding only a few inches of water in the gallon jug I have hanging for weight. Every few hours I topped up the water to slowly build pressure on the cheese. This helps stops a lot of the milk fats from getting strained out with the whey.
After the prescribed time, and then some, from the Junket recipe, I was left with two blocks of feta tightly packed in the cheesecloth. These aren’t really ready to eat, although the scraps I had were delicious, though bland.
They have to be pickled in a brine for a couple of days. 5 tablespoons of salt and 600ml of water later, the brine was complete. Nothing fancy, but apparently it does the trick.
The bricks were cut into 1 ½” cubes and stuffed in a 1L sterilizer jar. Brine poured over, cap on, cheesy photo of the sun shining through the glass taken, in the fridge.
I don’t know how feta-y tasting this will be as we don’t have goats (we’re sticking with breaking only one bylaw for now). In a few weeks I’m going to take a drive up to Arthur, Ontario to buy some goat milk from a farm, and I’m sure the resulting cheese will be a lot more Greek (without the riots and bailouts).