Q: I am trying to get the Feta cheese on the way. I'm finding the recipe you gave me a bit too hard to scale down so if you can help me out that would be great! .First off, I would like to make a batch of Feta with a 4 liter jug of store bought milk. Can I make it with 2% milk or should I use Homo?
How much of the Choozit Feta A or B would I need for 4 liters of milk? (my math is horrible!) Looks like these packages are geared for LARGE quantities.
The packages of Valiren RenNet, looks like there is 1 gr. in each pkg. which would do a lot more than we need for my 4 liter batch. Can I dissolve the Rennet pkg. with the appropriate amount of water ( 1 cup) and use drops to add to my feta recipe and keep the remaining liquid rennet for another batch? If so, how many drops would I need and how long would it keep? If not, how much of the powder package should I use?
It looks like I will have the same questions with the butter making and Mozza making to scale it down to a 4 liter batch.. Who knows if we get good at making cheese we will not have to scale it down, but until then!
Hope all these questions make sense and your not to frustrated with me..
Thanks..

A: Best to use raw whole milk for making cheese, but some store bought milk will work if not over-pasteurized.
I have geared the recipe down to your level. Don’t have to be right on.
You can keep the dissolve rennet in the fridge, but it will slowly loose activity (depending on pH of water)
Droplets in ml. best. Always use a little extra.
Try it you can only make mistakes in a small way, but might be surprised. Ask for the small size recipe for feta & mozz.

Egon Skovmose