How to Make Feta CheeseFeta Cheese Recipes are Surprisingly Easy
Courtesy of grongar How to Make Feta Cheese Learn how to make Feta cheese at home and wow your family and friends with your new found skills. Cheese making supplies are few and inexpensive, and the technique is straightforward, but you do need to pay attention to the temperature as you heat the milk. Making Feta cheese takes a weekend and will be ready to eat between one and four weeks of storage time, the longer the better. Cheese rennet can be made from animal innards or more modernly, from rennet tables using non animal microbial products.
Courtesy of grongar There are many delicious feta cheese recipes available. I like to serve it on salad greens with Kalamata olives and a loaf of crusty homemade bread. For more recipes that help you learn Check out How to Save on Food. Have a great time making Feta cheese this weekend!
Courtesy of grongar How to Make Feta Cheese Ingredients
Courtesy of grongar How to Make Feta Cheese Instructions: 1. Mix 1/2 C whole milk with 1/2 Cup yogurt. 2.Heat the remaining gallon of milk in a large pot to 90 degrees only. Check carefully with your thermometer. At 106 degrees the mixture has been killed. Add milk/yogurt mixture and stir 1 minute. Turn off heat, cover and do not disturb for one hour. 3.Dissolve rennet in water, let sit for 20 minutes. Add calcium chloride and Lipase, stir, add to pot. 4. Let mixture sit, covered, undisturbed overnight. 5. In the morning, you want to see that the milk has gelled, and that the whey has separated into "rivers". 6. Leaving the curd in the pot, cut it into lines 1/2" wide and all the way down. Repeat in the other direction. 7. Let the curds rest for 20 minutes, stir gently every 6 minutes. 8. Line the colander with cheese cloth, place over a pot and strain the whey off the curds. Save the whey for later use as pickling brine. 9. Drain the curds completely. Using a wooden spoon or dowel, tie up the cheesecloth onto the spoon handle and place over a deep pot to drain 3 hours at room temperature. 10. Take out of cheesecloth and cut the ball into 2" chunks. Place in Pyrex dish and salt liberally on both sides. 11. Make the pickling whey brine by mixing 20 oz of saved whey to 5 tablespoons salt. This makes a 12.5% salt brine. Stir to dissolve. 12. Pour the brine over the curds to cover completely. Wrap tightly with plastic wrap and store in the refrigerator a minimum of a week, up to a month. The longer it is stored the more crumbly and pungent it will become. 13. Pour off the brine and refrigerate. Enjoy!
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