CheeseXML 1.00
Feta (New England Cheesemaking)
Ingredients
| Whole milk, not ultra-pasteurized | 2 gal |
| Calcium chloride (for pasteurized milk) | 0.25 tsp |
| C21 buttermilk culture | 1 item |
| Liquid rennet | 0.25 tsp |
| Non-iodized cheese salt | 2 tsp |
| Salt for brine | 2 lb |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat to 93 °F Pour 2 gallons whole milk (not UP) into the pot and heat to 93 °F on the stove or in a sink of very warm water. | Heat · Milk preparation · Temperature: 34 °C | |
| 2 | CaCl2 and culture Add 1/4 tsp calcium chloride. Add 1 packet C21 buttermilk culture, rehydrate, and mix. | Step code · Calcium correction · Addition: Amount: 0.25 tsp; Dilute in: 0.25 cup | |
| 3 | Rennet Add 1/4 tsp single-strength liquid rennet diluted in cool water. Set, cut, drain in molds. | Step code · Coagulation · Addition: Amount: 0.25 tsp; Dilute in: 0.25 cup | |
| 4 | Salt and brine Dry-salt with 2 tsp, then move to a saturated brine made with 2 lbs salt. | Step code · Salting · Brining: Saturated: Yes; Water: 1 gal; Salt: 2 lb; Calcium chloride: 1 tbsp; Acid: 1 tsp; Temperature: 12 °C |
Feta (New England Cheesemaking)
Brined cheese · Difficulty: 3
Batch scale
Scale factor:
Description
Jim Wallace / NEC feta from the published make-sheet: 2 gallons milk to 93 °F, 1/4 tsp CaCl2, 1 packet C21 buttermilk culture, 1/4 tsp single-strength rennet, dry salt then a 2 lb salt brine.
Recipe details
- Style
- Brined cheese
- Country
- Greece
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 2 gal
- Expected yield
- 2 lb
- Yield ratio
- 0.119826 ratio
- Active time
- 90 min
- Total time
- 24 h
- Scale
- For milk volume: 2 gal
Ingredients
- Whole milk, not ultra-pasteurized — 2 gal
Role: Base milk · Kind: Whole milk
- Calcium chloride (for pasteurized milk) — 0.25 tsp
Role: Mineral · Kind: Calcium chloride · Optional: Yes
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water before adding.
- C21 buttermilk culture — 1 item
Role: Culture · Kind: Culture
Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.
- Liquid rennet — 0.25 tsp
Role: Coagulant · Kind: Rennet
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.
- Non-iodized cheese salt — 2 tsp (Details: Salt: Dry salting; Iodized: No)
Role: Salt · Kind: Salt
- Salt for brine — 2 lb (Details: Salt: Brining; Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Curd knife
- Slotted ladle
- Cheese hoop / mold
- Brine container
- Butter muslin / cheesecloth
Process
Heat to 93 °F
Heat · Milk preparation
Pour 2 gallons whole milk (not UP) into the pot and heat to 93 °F on the stove or in a sink of very warm water.
Temperature: 34 °C
CaCl2 and culture
Step code · Calcium correction
Add 1/4 tsp calcium chloride. Add 1 packet C21 buttermilk culture, rehydrate, and mix.
Addition: Amount: 0.25 tsp; Dilute in: 0.25 cup
Rennet
Step code · Coagulation
Add 1/4 tsp single-strength liquid rennet diluted in cool water. Set, cut, drain in molds.
Addition: Amount: 0.25 tsp; Dilute in: 0.25 cup
Salt and brine
Step code · Salting
Dry-salt with 2 tsp, then move to a saturated brine made with 2 lbs salt.
Brining: Saturated: Yes; Water: 1 gal; Salt: 2 lb; Calcium chloride: 1 tbsp; Acid: 1 tsp; Temperature: 12 °C
Aging
Duration: 30 d; Stage: Name: Brine aging; Duration: 30 d; Temperature: 12 °C
Storage
Temperature: 4 °C; Shelf life: 90 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Feta Cheese Making Recipe; Creator: Jim Wallace / New England Cheesemaking Supply; Year: 2015; URL: https://cheesemaking.com/collections/recipes
Tags
Tag: Vegetarian