Feta in Brine

For the feta in brine, heat the milk to 35-40 degrees. Add the acid wetter and yogurt.

Then add the water diluted rennet and mix well. Mix the milk well, stop and keep warm at 35 °C. The thickening time should be 50-75 minutes.

Then cut into 5 cm squares. After a few minutes, carefully pull curd columns around, sit curd and skim off whey.

Scoop curds into large molds or into boxes, turning at 3-4 mail intervals, pressing lightly if necessary.

The next day, remove cheese from molds and cut into blocks so that they fit into a sealable container.

Cover the cheese completely with 15% boiled cold brine. Close the containers tightly and store at 5-6 °C. The cheese is ready for consumption after 6 weeks.

In a closed container, the Feta in brine can be kept for months.

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