What you will need to make approx. 500g of cheese: 

Most of the components are supplied as a part of the the  Epicurean Feta Cheese Kit

• 4 Litres Full Cream Milk (cow or goat)
• 1 ml Calcium Chloride dissolved in ¼ cup cool water
• ½ teaspoon MA11 Mesophilic culture
• ¼ teaspoon Lipase Powder dissolved in ¼ cup cool water.(optional if using goat’s milk)
• 2 ml Rennet dissolved in ¼ cup cooled boiled water
• 2 - 4 teaspoons Cheese Salt
• Cheese Cloth or Butter Muslin
  
• Colander
  
• Square Feta Basket (optional)
  
• 1/3 cup Salt for brine (optional)

Method:

1. Clean and sterilise everything that will be used during the cheese making process!
2. Prepare the Starter. The day before cheese making, prepare a “MA11 Mesophilic Culture” starter as described in “Cheese Making Basics”.
3. Preparing the Milk. Heat the milk to 30°C. Add the Calcium Chloride solution, then the prepared starter and the Lipase solution and mix thoroughly. Cover and let ripen for 60 minutes.
4. Renneting. Gently stir in the diluted Rennet with an up and down motion for at least 1 minute. Cover and allow to set for 60 minutes.
5. Testing for a Clean Break. Test for a “clean break” by sliding your knife into the curd at an angle and lifting some on the side of the blade. If the curd breaks cleanly around the knife and whey runs into the crack that is made, you have a “clean break”.
6. Cutting the Curd. Cut the curds (according to the method described in the “Cheese Making Basics” information sheet)into 13mm cubes. Allow to stand for 10 minutes to set.
7. Stir the Curds. Gently stir the curds every 5 minutes for 20 mins.
8. Drain the Curds. Pour the curds into a colander lined with cheese cloth or butter muslin. Tie the corners of the cloth into a knot and hang the bag to drain for 4 hours. (Alternately, pour the curds into a square Feta basket and allow them to drain for the same period).
   
9. Cube the Cheese. Untie the bag and cut the curds into 25mm slices, then cut into 25mm cubes.
10. Salting the Cheese. Sprinkle the cubes with Salt to taste. Place in a covered bowl and allow to age for 4-5 days in the fridge.

FOR A STRONGER FLAVOUR:

Make a brine solution by combining 1/3 cup of Cheese Salt to 1.5 litres of water. Place the cheese in the brine and store in the fridge for 30 days. (Do not use this method if using store bought goat’s milk as it tends to disintegrate in brine.)