Since I (Elizabeth) will be camping at the time this posts, I have invited my cousin Marlies to write a guest post! She is much like her mother in being a passionate foodie with a whole lotta sass, but in her father’s environment of the cheese room!
Step 1: Wash those grubby hands. I know you probably licked your fingers after you ate that cookie for breakfast, you animal. Or was that just me?
Step 2: Sanitize your arms up past your elbows, even though you are only really going to use your hands. It never hurts to be prepared for a cheese emergency. You never know when you are gonna have to go all in.
Step 3: ALL THE MILK. LOTS AND LOTS OF MILK WOW. And take a moment to appreciate all the work it takes to get that beautiful delicious milk. Cheesemaking doesn’t start with the cheesemakers. Cheesemaking starts with all the farmers, nutritionists and milkers that work so hard to have happy, healthy dairy cows. You’ve got a few minutes to think about it because it takes a while to fill up that vat- WOW SO MUCH MILK.
Step 4: Resist temptation to jump into vat of milk. That part is hard.
Step 5: Add the stuffs that turns it into goopy goop. Let it do its thing. Don’t hover. Give it some space.
Step 6: Have some coffee, and admire your goop. That is some nice goop. #coagulationadmiration
Step 7: Turn on the scary rotating knives, and then KEEP FAR AWAY. THESE BLADES STOP FOR NOTHING AND NO ONE. Particularly when checking temperatures with your handy dandy cheese thermometer, you must be vigilant. The last thing you want is to get your hand slammed and jammed in between the knife and the side of the vat.
Step 8: Drain off some of the whey. Whey away. You don’t want so much whey in your squish squish.
Step 9: Scoop the goop into the forms. These dope little forms have holes and are fitted with some nifty little cloths that allow the whey to just flow out. It’s literally magic. Feta curd is more jelloish, and it uses its own weight against itself to squish the whey out. Seems like it makes the process easier right? GUESS AGAIN. This basically means you fill the form, and then you have to top it off with extra curd approximately 3,209,183 more times while it settles and drains and drains and settles. It takes its own sweet time too, so I hope you aren’t in a rush.
Step 11: Flip the cheese in the forms at some extremely inconvenient time, probably at night. Preferably sometime before Fresh Prince of Bel Air comes on though.
Step 12: (Next day.) Now that the feta is solid, you can pull those awkwardly large blocks out of their forms and put it in the illogically small brine tank. Stack stuff on top of them so they don’t float. It’s like Dead Sea salt content times infinity in there. You could put a cement truck in it and it would probably float. You want the feta submerged so it gets evenly salty salty. No one likes bland spots in their feta, you don’t want that kind of pressure on you.
Step 13: Take it out, bag it up. Seal it, and wheel it out. Let it hang out in the cooler for a while to make sure all that happy salt incorporates in to the center.
That’s all folks. See? Totally simple.