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• Homemade Feta Cheese | Make Ahead Mondays
  For the Cheese: 3 gallons fresh raw or pasteurized and homogenized goat or cow milk 1/4 teaspoon Mesophilic culture (see link in post for source) 1/4 teaspoon lipase powder if using cow milk (Omit for vegetarian cheese. Lipase is animal derived.) 1 teaspoon single-strength liquid rennet (or 1/2 teaspoon double strength liquid OR 3/4 of a vegetarian rennet tablet crushed) dissolved in 1/2 cup of cool, UNCHLORINATED water. kosher salt (no substitute) For the Brine: 1/2 cup kosher salt (no substitute) 1 gallon cool, UNCHLORINATED water
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