Homemade mild feta cheese is an inexpensive alternative to the high-priced options in your neighborhood grocery store. Liven up your basic recipe with such additions as garlic, herbs or sun-dried tomatoes. Freshly made cheese can be consumed the next day and keeps for three days in the refrigerator or up to three months in the freezer.
Instructions
1. Pour 1/2 gallon milk in a pot, and heat on medium-high. Any type of cow's milk is fine; however, for a more authentic taste, use goat's milk. Stir to keep the milk from scorching. Heat the milk for approximately 15 minutes or until the milk begins to creep up the sides of the pot.
2. Line a strainer with three squares of cheesecloth.
3. Add 1 qt. buttermilk to the boiling milk, and stir until the milks separate into a mixture of liquid and solids.
4. Pour the mixture through the cloth and strainer to drain the liquid. Pull up the corners of the cloth to gather the curds into a ball. Squeeze the ball to remove any excess liquid.
5. Tie a piece of twine tightly around the gathered cheesecloth. Put the strainer in a large bowl, and place the ball in the strainer. Allow the ball to rest for approximately 1 1/2 hours while the remainder of the liquid drains and the cheese cools.
6. Mix a brine of 2 tbsp. salt with 2 cups water in a jar or plastic container. Place the cheese in the brine, and refrigerate for 24 hours before serving.
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