From the kitchen
Goat's Milk Feta
Brined cheese with a signature dry, crumbly texture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 1 gallon whole goat's milk
- 1/4 teaspoon mesophilic culture
- 1/4 teaspoon liquid rennet diluted in 1/4 cup cool water
- 1/4 cup non-iodized salt
- 4 cups water, for the brine
Method
- Warm the goat's milk to 86°F. Sprinkle in the culture, let rehydrate 2 minutes, then stir in.
- Cover and let ripen 1 hour at 86°F.
- Stir in the diluted rennet, cover, and let set undisturbed 45-60 minutes until a clean break forms when a knife is drawn through the curd.
- Cut the curd into 1/2-inch cubes and let rest 10 minutes, then ladle into a cheesecloth-lined mold or colander to drain 4-6 hours at room temperature, flipping occasionally.
- Cut the drained curd into blocks, dry-salt the surfaces, and let sit in the refrigerator 1 day. Prepare a brine by dissolving the salt in water, submerge the blocks, and brine 2-3 days in the refrigerator before serving.
Kitchen note
Goat's milk feta has a milder tang than sheep's milk feta — taste at day 2 of brining and adjust to your preference.
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