1: Clean and sanitize all equipment.
2: Warm milk to 87-89 degrees F (31-32 degrees C).
3: Sprinkle culture on top of milk and let it rehydrate for 3-5 minutes. Then stir gently for 2-5 minutes.
4 (optional additions): Add lipase and stir for 30 seconds. Stir in diluted calcium chloride and let sit for 5 minutes.
5: To ripen, maintain temperature at 87-89 degrees F (31-32 degrees C) for 30 minutes.
6: Stir in rennet using an up and down motion for 1 minute. Calm milk and let sit at 87-89 degrees F (31-32 degrees C) for 45-60 minutes or until the curd has a clean break.
7: Cut curd into 1 inch cubes, maintaining temperature. Let sit 10-15 minutes.
8: Ladle curds into a colander lined with cheese cloth. Transfer to form and let drain 6-12 hours. (At end of draining: pH should be 4.6-4.8, and flavor should be tangy).
9: For aged Feta, place whole cheese in heavy brine for 8 hours/pound. Then transfer to an 8-10% brine (use non-chlorinated water) at 50-55 degrees F (10-13 degrees C). For fresh Feta, place cheese blocks on draining mat and sprinkle all sides using 1-2 tbsp of pure salt. Let sit and drain for 12 hours, then salt again with the same amount.
For larger milk quantities: Use 1/8 tsp. per 1 gallon (3.7liters), 1/4 tsp. per 2-5 gallons (7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). Use 7-10 DCU for every 26 gallons of milk.
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