by Gavin from The Greening of Gavin
Back in March 2010, I posted a basic walkthrough on how to make Feta. This cheese is wonderfully sharp and tasty.
Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g the Greek salad), pastries and in baking. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.
Well after much practice, I believe that I have perfected my technique and I have recorded it on video for prosperity. The video is taken from my YouTube Channel.
As I didn't list the recipe within the video here it is so that you can give it a go.
Feta:
4 litres full cream milk (1 gallon)
1/4 teaspoon of lipase diluted in 60ml (quarter of a cup) of non-chlorinate water
2.5 gm (a heaped smidgen) direct set mesophilic culture
2.5 ml rennet diluted in 60ml of non-chlorinated water
2.5 ml calcium chloride diluted in 60ml of non chlorinate water (if milk is homogenised)
Brine:
2 litres water (boiled)
1/3 cup salt
1/3 cup white vinegar
3 drops calcium chloride
Boil brine for 5 minutes then cool to room temperature before adding finished cheese.
I hope you enjoy this simple to make cheese and give it a try at home.
Back in March 2010, I posted a basic walkthrough on how to make Feta. This cheese is wonderfully sharp and tasty.
Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g the Greek salad), pastries and in baking. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.
Well after much practice, I believe that I have perfected my technique and I have recorded it on video for prosperity. The video is taken from my YouTube Channel.
As I didn't list the recipe within the video here it is so that you can give it a go.
Feta:
4 litres full cream milk (1 gallon)
1/4 teaspoon of lipase diluted in 60ml (quarter of a cup) of non-chlorinate water
2.5 gm (a heaped smidgen) direct set mesophilic culture
2.5 ml rennet diluted in 60ml of non-chlorinated water
2.5 ml calcium chloride diluted in 60ml of non chlorinate water (if milk is homogenised)
Brine:
2 litres water (boiled)
1/3 cup salt
1/3 cup white vinegar
3 drops calcium chloride
Boil brine for 5 minutes then cool to room temperature before adding finished cheese.
I hope you enjoy this simple to make cheese and give it a try at home.
5 comments:
sounds good, but it will never be the real thing if don't use goat or sheepmilk.
Feta is made from goat or sheepmilk because they didn't have cows in greece...
so give it a try and see if you can smell and taste the difference!
Hi Anon,
I would love to use goats milk, but in my part of the world it is prohibitively expensive.
I will have to stick to cows milk and lipase.
Gav
I recently made feta with goats milk and it was a much simpler recipe. Just milk, rennet, yogurt and brine (salt+water).
It was soooo yummy.
http://littlehomesteadinthevalley.blogspot.com/2011/04/farm-fresh-feta.html
I actually prefer feta made from our Jersey cow's milk to goat's milk. I know it's not traditional, but it's soooo lovely! Thanks for your tutorial, Gavin, and your encouragement in trying cheesemaking at home.
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