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Misty Moraine Feta

Home The Forums Cheese Making Forum Share Recipes Misty Moraine Feta

This topic contains 1 reply, has 2 voices, and was last updated by  daniell 6 years ago.

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    I saw that no one had posted here, so I thought I’d jump in. I have a 40-acre farm in east central Wisconsin where I have raised goats for 17 years. I’ve been making cheese in my kitchen all that time and decided last year to build a small creamery and get a cheese maker’s license. (Wisconsin is the only state that requires one.) Here’s my recipe for goat milk feta:

    1. Put 2 gallons of goat milk in a stainless steel stock pot. Heat the milk to 88-90 degrees; it could be as high as 93 degrees; or, better, use the milk right from milking the goat without changing the temperature at all. Milk comes out of the goat at the ideal temperature for making feta. (I don’t pasteurize my milk–that’s another thread.)
    2. Add starter culture. This can be a cup of real buttermilk or a cup of raw, home-made yogurt. The easiest thing to use is a direct set culture, sold by our friends at Hoegger Supply. Use 1/8-1/2 tsp of the direct set culture. You can experiment with different cultures to see what you like best. Start with a basic mesophilic–but thermophilic can work as well, or a combination of the two. Add and stir, then wait. The wait time will depend on the culture you’ve selected and, if you’re really serious about it, the pH that develops. Planning on one hour should work for most purposes.
    3. After an hour or so, add the rennet. Use 1/4-1/2 t of liquid rennet dissolved in 1/4 c cool water. Incorporate thoroughly; I like to use a stock skimmer for this purpose. Let stand for 30 minutes until the milk coagulates. It may take more or less time, depending upon temperature, humidity, and pH of the milk. Generally try to hold the temperature at 88 degrees.
    4. Cut the curd into 1/2 inch cubes over a 5-10 minute period. Stir gently for another 20-40 minutes. Your objective is to gently release the whey from the curds. Check the temperature; try to maintain it at 88-90 degrees. Then let the curds settle to the bottom of the pot.
    5. At this point you can either ladle the curds into a mold to drain, or line a colander with a cheese cloth and ladle the curds into it. Let the curds drain 4-12 hours at 70 degrees. Some will advise pressing; I don’t think it’s necessary. Acidity will develop; we are shooting for about 4.5 pH.
    6. The next step is salting. Some slice or cube the curds to salt them; others salt the outside of the wheel; others skip this step and just brine the cheese. I find that if you skip this step, sometimes the calcium gets forced out of the curd, making the cheese mushy. You can use plain old Kosher salt, or pricey Celtic sea salt, or coarse Mediterranean sea salt. Let the salted cheese sit in the fridge for a few days.
    7. The final step is storing/aging in brine. Brine means water and salt. The traditional way to determine whether the brine is salty enough is to add salt until a fresh (same day) egg floats in the salt water. I’m quite sure my dairy inspectors won’t approve this method, even though that’s what I’ve done in my kitchen for 17 years. You need about 6-8 ounces of salt for 3 quarts of water.
    8. Serving: feta is salty. You can rinse it with water to reduce the salt, or soak it in milk. I like to cut it in cubes, then drizzle with olive oil and sprinkle with oregano.
    Elizabeth Rich
    Misty Moraine Feta



    Great information thank you for sharing !

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