Author Topic: Feta Cheese Recipe #2  (Read 2878 times)

Offline John (CH)

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Feta Cheese Recipe #2
« on: May 03, 2008, 07:46:02 AM »
This simple traditional Feta cheese recipe uses goat's or cow's milk.

  • 1 US gallon / 3.6 liters fresh preferably Goat's Milk or more commonly Cow's Milk.
  • 1 tablespoon Plain Live Yogurt.
  • 1/2 tablet Rennet or As Per Directions On Package.
  • 6 tablespoons Table Salt.

  • Warm the milk to 86 F / 30 C stirring regularly so it won't catch-burn then set aside.
  • Remove 1 tablespoon milk and stir together with yogurt.
  • Stir the yogurt blend into the warmed milk.
  • Cover and allow it to stand at room temperature for about one hour.
  • Dilute or disolve rennet in 2 ounces bottled water as tap which contains chlorine, which will hinder activation of the rennet.
  • Cover and leave at room temperature overnight.

  • In the morning, place finger or spoon into the milk and pull it upwards. If it breaks cleanly, it is ready, if it coats your finger let sit for a few more hours.
  • Cut the curd into 1/2 inch / 1 cm small cubes using long knife at a 30 to 45 degree angle across the pot in 1/2 inch lines, turn 90 degrees and repeat.
  • Use a large spoon or clean hand to lightly stir the curds to check for any large pieces, cut those into small pieces.
  • Separate curds and whey by placing into a cheesecloth lined strainer-colandar held over large glass jar, save whey in covered container in fridge.
  • Allow the curds to drain for 2 to 4 hours, until no more liquid is present in them, in refrigerator if want.
  • Place the cheese into a large bowl, add 1 tablespoon salt and mix thoroughly with large spoon or hand, breaking large lumps.
  • Pack feta into plastic container with cover and place in fridge overnight.

  • Next day, prepare brine by stirring 5 tablespoons salt into about 20 fluid ounces / 0.5 liter of the saved whey.
  • Cut the feta into large 1-2 inch / 3-5 cm cubes.
  • Place feta cubes and brine into a sealed container or jar and place in fridge.

  • After aging about 1 week, feta is ready to be eaten.
  • Remove required amount of feta and rinse with cool tap water to reduce saltiness.

Feta cheese goes great in salads, pastas, and in greek puff pastry snacks.
« Last Edit: June 09, 2008, 03:41:27 AM by Cheese Head »