Category Archives: Cheesemaking Diary


Hi there everyone and welcome back to Good Morning Mondays.

We have had a good week and time just seems to be flying past so quickly. It’s almost June and the year is almost half gone.

I have been busy moving the boys stuff out of their old room and my sewing stuff in. I have a heap (and I mean heap) of sewing and craft items, lots of fabric pieces.

I joined a quilt group on Facebook and I have been getting lots of inspiration. I found this wall hanging on the group page the other day and I think it is lovely. I would love to try and make it one day.FB_IMG_1462843160299[1]

The younger children have been helping me move the rooms around and they have been a fantastic help. I wouldn’t have been able to do it without them or my husband. They all moved the beds and the quilting frame for me.

The weather has definitely cooled off enough to slow down the tomatoes. We are only getting a 1/2 a bucket every few days and they are very soft. We need to pick the pumpkins and store them now and we will probably sell some as well. We have had an amazing year with vegetables and our store house is full for the coming cold months.

Our no 2 daughter is doing a great job cooking and she made a delicious bacon and vegetable soup for tea the other night.

20160512_171538[1]The only thing that we had purchased to put into it was some little number noodles and a packet of french onion soup mix. All the vegetables were dehydrated and she used bottled tomatoes and our own pork hocks. It was delicious and very filling.

I am often amazed at how much our younger children can do if we train them. I wasn’t trained to really do anything around the house and this made our early married years at times very interesting. I learnt to cook when we got married so for me it is wonderful to see our daughter doing it already.

She has learnt so much since I broke my leg and she is still keen to help so we let her, she is such a blessing.

My husband has been away all weekend at his Fatherhood training course. It sounds like it is going great and he is learning lots, both from the course and from the other men involved.

Okay onto our link up…

thmb572faa34e867aGrieving For My Niece & Trying to Forgive Her Killer by Cheryl at Homespun Devotions

A Life Only God Could Have Dreamed by Lydia at Journey of the Worldthmb5730bba45f023I Fell Off My Bike by Sharon at Sharon Sharing God

Thank you again for stopping by and linking up you are all such a blessing to me.

This week we will be doing school and music practice. Our no 1 son is turning 21 in a couple of weeks and we are having a party for him so I will be starting to get my thoughts together about what we are going to do.

We will be enjoying our time with my husband after he has been away and I am sure the children will want to spend some time helping him around the place.

We have our bible study on Tuesday night and violin lessons this Wednesday.

Now that I have started spring cleaning I have a few more cupboards to do before I am finished. I would like to do these this week.

What is happening in all your lives? I would love to hear.

I think of you all often and I pray that you are all well and that God is working in your hearts and lives.

Numbers 6:24-26 “The Lord bless you and keep you; The Lord make His face shine upon you, And be gracious to you; The Lord lift up His countenance upon you, And give you peace.”

Blessings to you all dear friends xxxx

You will find me linked up at some of these great blogs.


I’ve been making cheese on and off for quite a few years.  I usually make a farm house cheddar but I found a very easy very yummy feta recipe.  I make this cheese once a week, sometimes two.  It is great in salads, on pizzas and is extremely great on toasted sandwiches. So here it is…

Feta Cheese

  • 4 Litres of full cream milk – I use somewhere between 4 – 8 litres with 1 teaspoon of rennet diluted in 1/2 cup water for the larger amount.
  • 1/8 to 1/4 teaspoon Calcium Chloride diluted in 1/4 cup of water.

The addition of Calcium Chloride generally improves the rennet coagulation properties of your milk and this is particularly true when using pasteurised milk from the grocery store.

  • 1 dose MO 030 Mesophilic cultureI use a butter knife and put a few grains on the end.
  • 1/4 rennet tablet or 1/4 teaspoon liquid rennet diluted in 1/2 cup of water.
  • 2 tablespoons of salt.


  • Mix your Calcium Chloride solution into your 4 litres of milk.
No 2  daughter adding the calcium chloride
  • Slowly heat milk, using indirect heat, to 30° C – I bring my milk in straight from the cow and it is already at 30 degrees and saves heating it.
  Two stainless steel ‘stock pots’ with water in the large pot and milk in the small pot makes an effective ‘water jacket’, heating your milk indirectly.


  • Add starter culture and stir well. Leave to incubate for 1 hour, maintaining the temperature at 30° C. – place an old bath towel over the pots to keep the warmth in.
No 1 daughter adding starter culture
No 2 daughter adding starter culture
  • Add rennet solution and stir in gently using an up and down motion for one minute to ensure that the rennet is evenly distributed. Allow to rest undisturbed for one hour, maintaining the temperature at 30° C.
  • Check for a ‘clean break’. If the curd is not firm enough leave for another 5 minutes and check again.

Patience is the key here, wait for a clean break, and do not despair if this takes a while. If you do not get a clean break after several hours, do not throw throw your mixture out, but keep it warm overnight perhaps, and then drain it through a tight weave cheesecloth. Your end result might be a soft cheese, instead of feta, but it still is a cheese.

  • Once the curd is firm enough and gives a clean break, cut the curd into 1.5 centimetre cubes. Let rest for 10 minutes.
No 2 daughter cutting the curd
  • Gently stir the curds for 20 minutes, being careful not to break them down. – I like our Feta to be quite firm so I stir quite vigorously.
No 2 daughter stirring the curd
No 2 daughter stirring the curd
  • Gently pour the curds into a colander, lined with your cloth, to drain off the whey. Tie the corners of the cloth together to form a bag and hang to drain for 5 hours. The curds will knit together into a solid mass. – I don’t have anywhere to hang our cheese so I just leave to drain on the sink and if it is really moist I squeeze it out.
Curds draining in sieve
Curds draining in sieve


  • Untie the bag and cut the curds into 2.5 centimetre cubes.
Curd ready to cut
Curds ready to cut


Curd cut into container with salt on top
Curd cut into container with salt on top


PS.  As I have said before I am not really a measuring type of cook and I am probably the same with my cheese.  I found that it still works well.  We eat this cheese the next day and it lasts for about a week.

PPS. Sometimes this cheese sits on the bench all day, depending on what I have to do.  I have found that it is alright to do so but ultimately it is best to have it draining by the late afternoon.

PPPS.  I get my starter culture and calcium chloride from Green Living Australia and my liquid rennet from Cheeselinks (you can get rennet from Green Living but I like to buy a bigger amount.

Let me know how you go if you try it or let me know if you have a cheese recipe I could try.

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