We attempted another cheese. Feta this time. It sorta worked…

Heat milk, add calcium chloride, culture, and rennet. Cover and leave in a water bath for 90 minutes.
Cut the curd into 1 cm cubes. Let sit for another hour. Then gently stir the curds every 5 minutes for the next 30 minutes.
Scoop the curds into moulds. I added some fresh rosemary to the round one. Cover and let drain for 3 hours.

This is where we started to have problems. After 3 hours I tried to get one of the blocks out of the mould and it disintegrated in my hand. So I scooped it back into the mould and we let it sit for another 3 hours or so.

But it was still too soft. So again I consulted cheesemaking reddit and they said it was possibly because our house was too cold and the cheese cooled down before it could knit properly. They said I could just leave it for another day and see if it solidified more by then.

Isn’t it weird that you can leave dairy products out at room temperature for apparently very long periods of time and not get sick/die?? (I think so.)

So finally after TWENTY FOUR HOURS of draining it was semi-solid. So we tipped them out of the moulds.

According to the instructions that I am reading now, we were supposed to let the de-moulded feta sit on a mat to drain for another 12 hours and I’m not sure we actually did that. Maybe that was part of the softness problem?

Feta ready for brining.
Feta brining in a 12% brine solution. Which we later reduced because we found it too salty.

End result: tastes ok, but it’s very soft feta. It jiggles! Not really good for like, salad, but it’s fine in cooked things.

Scott’s spinach, pine nut and feta ravioli made with spinach from the garden and homemade pasta. Good job Scott!!

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