Recipe: Homemade Feta Cheese (Zhehan) (1980)

HOMEMADE FETA CHEESE (ZHEHAN)

"You can buy the rennet tablets in most supermarkets - they're usually found near the pudding and gelatin mixes."

2 1/2 rennet tablets for custard and ice cream
1 tablespoon warm water (90 degrees F)
1/2 gallon (8 cups) milk
Cheesecloth
1 tablespoon salt
2 cups cold water

Dissolve the rennet tablets in 1 tablespoon warm water.

In a 3-quart saucepan heat milk and rennet mixture together over medium-high heat about 8 to 10 minutes or till milk coagulates and whey (liquid) separates, stirring frequently. (Do not allow temperature to go above 210 degrees F.) Pour the curds and whey into a cheesecloth-lined colander; drain well.

When cheese is just cool enough to handle (after 4 to 5 minutes), form cheese into 3 or 4 balls, squeezing additional water from cheese as you shape it. (If desired, wrap each ball in a square of cheesecloth, twisting ends of cloth together to drain liquid and shape cheese.) Cover cheese; set aside.

When cheese has cooled completely, dissolve the 1 tablespoon salt in the 2 cups cold water.

Place cheese balls in an earthenware crock or glass mixing bowl. Add the salt solution; cover. Refrigerate overnight before serving.

Store up to 3 weeks in refrigerator, changing salt solution weekly.

Drain and slice to serve.

Makes about 3/4 pound cheese
From: Recipelink.com
Source: Better Homes and Gardens magazine, 1980