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Cooking 5L milk to 68 degrees. Then put pot in ice water to cool down to 32 degrees. I have my pot left in the sink and ice thrown into the water to quickly udomsuk cool down. You must keep the temperature grades to 32. As the water cools pour boiling water. When the milk is 32 degrees you throw 3 grains suurselkultuur in milk and mix well. Leave for 30 minutes without stirring. Calcium Chloride 1 ml pour and stir again. Loose again for 30 minutes. Pour the milk into 1,25ml Rennet, stir and let stand for 90 minutes so that it can set. Test temperature constantly, it should remain at 32 degrees. When set to slice it long knife in 20mm square pieces. You will see the grazing separate from the curd. Stir it through so it's nice fine and leave for 40 minutes. Then creating the meadows down as much as possible. Stir again confused and then pour the spices you like bygooi. I have black pepper grains thrown in. Let rise 20 minutes. Create graze again and leave for another 20 minutes. Create then 75mmpvc pipe drilled full gaaitjies. Put cheese cloth under that whey can result and the gaaitjies also. Turn it to 4 hours, and leave for 24 hours so staan.More evening I will explain further what I will do next to see if the whey enough as in sitting in the feta. Sonja Greyling
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