Getting a crumbly Greek Feta

Summer salads with strong tasty and crumbly Greek feta: Turn that soft east eating Greek Feta into one that is strong in flavour and will crumble into a fresh salad.

Keep starter cultures up around the 3% to 3.5% which is quite high for most cheeses.

Allow approximately 1 hour between starter to rennet and another hour between rennet to cut.

24 Hours after hooping add the cheese to a salt brine for several hours and up to 48 hours depending on your salt tolerances, before vacuum packing and refrigerating for 6 weeks.

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Making cheese prior to the course is not essential but it is very strongly recommended. I have found that over many years of providing cheesemaking courses, having some basic cheesemaking experience before you get to the course is an enormous help with taking in the information provided at the course.

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