Feta cheese

(with English translation)

Ingredients:

3 l fresh goat milk

3 tbs fresh yogurt

2-3 tbs dissolved rennet

salt on your taste

1.

-warm goat's milk to 30°C; remove it from the heat and mix with the yogurt ;

-cover it and let it stand at room temperature for one hour 

-add the rennet and mix 

-let then sit covered overnight at room temperature. 

-cut the curd by starting from one side to another one and cut must be done straight down

to bottom

-turn the pot 90° and repeat all the cuts.

2.

-with a clean hand reach the curds and gently stir it 

- cut the curd in cubes and let then the cubes stand for 10-15 minutes 

-using a handkerchief, dreined off the whey pouring the curds into; save some from the  whey for making later the brine; let the cheese in the handkerchief till no more whey drains out;

-place the drained curds into a bowl and mix it with salt

3.

-press the cheese into a mold or in that special press you have

-cover it with a clean handkerchief and place some  weight on top of that; let to sit it overnight

4.

-mix the whey (from before) with salt; stir to dissolve it and, then let the brine sit out at room temperature, covered, for 12 hours (or, it better be a day); pour the brine over the

cheese setted into a jar and cover it; you must store it in a cold place

-the cheese will become drier and more easily crumbled with time.