HOMEMADE FETA CHEESE
If you love making homemade cheese, try your hand at feta. The results are well worth the effort. Use goat or cow milk, or even a mixture of both. To serve, remove from brine and allow the cheese to air-dry before serving.
Provided by ChefJackie
Categories World Cuisine Recipes European Greek
Time 14h58m
Yield 16
Number Of Ingredients 9
Steps:
- Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
- Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
- Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.
- Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
- Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.
- Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.
- Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.
- Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 11.3 g, Cholesterol 19.4 mg, Fat 4.8 g, Protein 8 g, SaturatedFat 3 g, Sodium 1753.2 mg, Sugar 11.3 g
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maggykinuthia
[email protected]This recipe is too expensive. I can't afford to buy all the ingredients.
Ghulam Ghani
[email protected]I'm allergic to milk. Is there a way to make this recipe without milk?
Cheryl Lestrange
[email protected]This recipe looks delicious, but I'm not sure if I can find feta cheese in my local grocery store.
Samjhana Rai
[email protected]I'm not sure if I have all the ingredients for this recipe. Can I substitute anything?
Nordia whitely
[email protected]This recipe seems a bit complicated. Is it worth the effort?
Solano Music Entertainment
[email protected]I can't wait to try this recipe. It looks delicious!
Kasule Shafick
[email protected]This is the best feta cheese recipe I've ever tried. Thanks for sharing!
jaydon roberts
[email protected]I'm so glad I tried this recipe. I'll definitely be making this feta cheese again and again.
Adeel Hassan
[email protected]This feta cheese is so much better than anything you can buy at the store. It's so fresh and flavorful.
Juliana Ndinda
[email protected]I love the fact that this recipe doesn't require any special equipment. I was able to make it with just a few basic kitchen tools.
Tobi Ibrahim
[email protected]This recipe is a great way to use up leftover milk. I always have a hard time finishing a gallon of milk before it goes bad, so I'm glad I found a way to use it up.
Funny Zaby
[email protected]I had a bit of trouble getting the feta cheese to set properly. I think I may have used too much vinegar. But even though it didn't turn out perfectly, it still tasted great.
Mellis
[email protected]This feta cheese is a little tangier than I expected, but I still really enjoyed it. I think it would be great paired with a sweet fruit, like grapes or berries.
Zahraa Atwi
[email protected]I love that this recipe uses simple, everyday ingredients. I always have milk, vinegar, and salt on hand, so I can make this feta cheese whenever the craving strikes.
Gamer LGirll
[email protected]This feta cheese is a bit more crumbly than store-bought feta, but I actually prefer the texture. It's perfect for sprinkling on top of dishes or using in salads.
bozze Goso
[email protected]The best part about this recipe is that it's so versatile. I've used my homemade feta in salads, pasta dishes, and even on top of grilled vegetables. It adds a delicious flavor to everything it touches.
Mdjobed Islam
[email protected]I'm amazed at how easy it was to make my own feta cheese. The instructions were clear and concise, and the process was surprisingly straightforward.
Zaman Aslam
[email protected]This feta cheese recipe is a game-changer! The tangy, creamy flavor is spot-on, and the texture is perfect. I've tried store-bought feta before, but this homemade version blows it out of the water.