Instruction for home made Fetta Cheese 

Heat 3l of milk (pasteurised -this is the same milk that you can get from the shops. If using unpasteurised raw milk, you need to pasteurise it first!) to 35 degrees Celsius. Add 15 drops of the rennet (3-5 drops of rennet for every litter of milk) and stir well for about 2 minutes.  Leave covered for 1 or 2 hours in a warm place. Best is if you can wrap a towel or a blanket around to keep it warm. After an hour, the milk should have a thick consistency (almost jelly-like and you should be able to detach it from the sides of the pot as a whole). If the milk is not in that consistency, wrap again and leave it for another hour. If after another hour the milk is still in liquid form, repeat the process from the beginning – heat the milk to 35, add rennet, stir well, and leave until set. Once you achieve the jellylike consistency, cut into .5 inch cubes or break up with spoon. Ladle curds and whey into cheese cloth or colander (like sieve) and hang to drain. Whey will drain out and cheese will stay in mould. Leave overnight to drain, cheese will shrink. In the morning, take the cheese cloth and put it between two boards and then put something heavy on top - this is done to get rid of the excess whey - or if you have a cheese press, you can use it. Leave it between the boards for a few hours and it should be ready. Once the new cheese is ready -unwrap it and sprinkle with some salt or you can make a brine (salt + water) and leave the cheese in it. The salt will harden the cheese - so longer you leave it in the brine, harder it gets. There is a really good video in Youtube in English - it is called  Bulgarian goat cheese sirene. 

ONLY TO BE USED FOR ANIMAL MILK, WITHOUT ADDED MILK POWDER, PRESERVATIVES AND ADDITIVES. IT WILL NOT WORK ON PLANT BASED MILK!

We have used the instructions there and it is a success every time! We have made mozzarella & Halloumi  as well - they are a lot of videos online for how to make it, just choose one and try!

Thanks for looking and please do not hesitate to get in touch if you have any questions!