Mild feta cheese

rennet, buttermilk, liquid rennet

1 gallon milk
1/4 cup cheese culture or buttermilk
1/2 teaspoon liquid rennet
1/4 cup cool water
Coarse salt


Warm milk to 86 [degrees] F and stir in cheese culture or buttermilk. Set one hour to ripen. Mix rennet into cool water and stir into milk. Cover and allow to set another hour to coagulate. Cut curds into l/2-inch cubes and allow to rest five minutes. Stir gently for 15 minutes, keeping the curds at 86 degrees.

Pour curds into a cheesecloth-lined colander, tie the bag of curds and hang to drain for four to six hours. Slice the cheese ball in half and lay the slabs of cheese into a dish that can be covered. Sprinkle all the surfaces with coarse salt, cover and allow to set at room temperature for 24 hours.

After 24 hours, salt all the surfaces with more coarse salt and let it rest for two hours. Place the cheese in a covered dish and refrigerate for five to seven days. Use within two weeks or freeze for future use. The cheese will keep at room temperature for months if marinated in oil.