Homemade feta cheese with basil
Raw milk, full cream
Cheesecloth or gauze
Rinse and dry the basil, about 10 leaf-rich stems are needed per liter of milk. Crush the leaves in small portions in a ceramic mortar to obtain a smooth mash with a concentrated basil scent. Pour some fresh milk on top (enough to fill the mortar), then transfer to a small saucepan and bring to a boil. Boil for 1 to 2 minutes until the basil gives away its best flavor. Remove from heat, cover the pan and let cool to about 40°C.
Pour the rest of the milk for the cheese in a saucepan and heat over low heat. When it reaches a temperature of 38-40°C, remove from the heat. Mix well with yogurt and rennet. For 1 liter of milk, put 5-7 drops of rennet and 1 tablespoon of yogurt. Add the basil milk to the large volume of milk.
Cover the pan and let the milk curdle. It takes about half an hour (I forgot it for almost 2 hours).
Cut the curd into squares with a knife. Then transfer them to a large cheesecloth, joining the four ends to form a bag. Hang it above the sink or over a container to drain the whey (I attached it to the bar of the chair). A few hours later, place the cheese in a mold with a holed bottom (before they were made of wood) to drain the rest of the whey and also to give it a shape. Cover with a board (which fits within the mold) and place a stone on it. The weight helps to evacuate the most liquid. Leave for 1 night.
The next morning, take the cheese out of the mold and put it in the refrigerator. Eat it with a salad within 3 to 4 days.