By Melissa Souza
As a child I remember my Yiya having balls of curds draining around her kitchen. She was from “Greece’s Old Country” as she called it. Her homemade feta cheese was maybe the best thing I have ever tasted. We used to sneak big chunks of it as it was aging in her fridge. We lost Yiya a few years ago, but keeping her recipes alive for my own children has always been very important to me. In the Old Country they didn’t use things like calcium chloride, but since they are readily available, and make the process a bit easier, I have tweaked Yiya’s recipe a bit.
- 1 gallon raw goat milk
- ½ tablet rennent
- 1 Tbsp. plain greek yogurt
- 1 tsp. calcium chloride
- 6 Tbsp. pure fine seasalt (for a later step)
Once the cheese is in the mold, transfer 2½ cups of the whey into a jar and add five tablespoons of salt. This will be your brine for your cheese. Let the brine sit out 12-24 hours. Allowing it to sit out will make it acidic, and it must be or your cheese will melt. I set it next to the cheese press, and let both do their thing for 12-18 hours in the summer, or longer in the colder months.