Homemade Feta
"Nothing compares to the fresh taste of homemade feta. Traditionally made with sheep's milk, this Greek cheese is equally delicious when made from store-bought cow's milk. What gives it the distinctive sharp taste and crumbly texture is a week or more spent soaking in a brine. To achieve the correct level of saltiness, be sure to weigh the salt...."
INGREDIENTS
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1/2 cup plain low-fat yogurt with live cultures
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1 gallon whole pasteurized milk
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1/4 teaspoon lipase powder, preferably calf
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3/4 teaspoon calcium chloride
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1/4 teaspoon liquid rennet
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1 1/2 ounces kosher salt (6 tablespoons if using Diamond Crystal; 3 tablespoons if using Morton)
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2 ounces kosher salt (1/2 cup if using Diamond Crystal; 1/4 cup if using Morton)
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