Tuesday, 10 May 2011

Feta Cheese Tutorial

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.