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Feta Cheese Making Recipe (Bulgarian)

  • Yield2 pounds
  • Agingtime under 1 month
  • Skill Levelintermediate

Ingredients

  • 2 Gallons of Milk (Not Ultra Pasteurized)
  • 1 Packet C21 Buttermilk Culture
  • 3.5-4 oz of Prepared Y1 Bulgarian Yogurt (can substitute any good fresh Bulgarian style yogurt)
  • 1/4 tsp Single Strength Liquid Rennet
  • Salt
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • Large Colander
  • Butter Muslin
  • M222 Basic Kit Mold
  • Draining Mat