Ingredients:

  • 1 litre Goats Milks
  • 50-60ml fresh lemon juice
  • 3g Sea Salt

 Method

Pour milk in a small saucepan and heat to 90°C (use a thermometer)

Remove from heat temporarily to stop milk from boiling.
Turn down heat to lowest possible temp and return milk to the heat.
Keep milk at 90°C for 10 mins.

After 10 mins remove from heat and allow to cool to 60°C.

Once cooled to 60°C pour 800ml into the yogurt maker bowl.
Add in the lemon juice and salt and mix well.

Secure the lid on the bowl with the handle and place into the yogurt maker machine.

Turn on the power and select the cheese menu (6hours)

After 6 hours remove from the machine and place directly into the fridge for 3 hours.

Remove from the fridge after 3 hours and pour into the second bowl with the cheese strainer inserted. Secure the lid with the handle and place back into the fridge overnight.

In the morning you will have feta cheese in the strainer and whey in the bottom of the bowl.

Remove the feta cheese and put into a glass container.

The whey can be discarded or use elsewhere if you have a recipe that calls for it.

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