Food Storage Feta 7 cups Powdered Milk 15 cups Water 1/4 tsp calcium chloride diluted in 1/4 cup of water if powdered 1/8 tsp 1/2 rennet or 1/2 tsp liquid rennet In large pot (if metal no aluminum) warm water and milk Stir until dissolved and warm to 86 degrees. As it warms add calcium chloride mixture at this time. Let the mixture set for 1 hour then add the rennet mixture using an up down motion do not stir. Put a lid on the pot and let site overnight. The next morning the curd should have formed. Cut the curd with a knife into 1 inch pieces. Strain in cheese cloth and tie and hang for 4 hours (retain the whey for ricotta cheese making). Slice the feta into blocks and put in pan covering with 1/3 cup of salt (non iodized) and 1/2 gallon water. Let sit overnight. Remove from brine and let sit for 48 hours then use as is or store in refrigerator for 30 days or covered in olive oil for up to 1 year. http://PrepperBroadcasting.com Tuesday's 8pm central time http://youtube.com/user/P4LStorms https://www.facebook.com/P4LStorms

• published: 24 Aug 2013
• views: 923