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Feta is a soft brined curd cheese originating in Greece. It is traditionally made with sheeps or goats milk but I make mine with Cows milk. Feta is normally cut and stored in cubes and is a lovely addition to salads, pastries and with fresh vegetables. It has a reasonably salty flavour, particularly if stored in brine.
- 10 litres milk
- 1/8 tsp Mesophilic culture (I use Chr.Hansen’s R704)
- Rennet – amounts as per manufacturers recommendations
- Non-iodized salt, kosher salt or canning salt
- Warm milk to 32c
- Stir in Culture
- Leave to ripen for 1 hour
- Add diluted Rennet
- Leave to set for 1 hour
- Carefully cut the curd into 1cm cubes
- Leave to rest for 10 minutes
- Very slowly heat the curds up to 38c over 30 minutes
- Stir regularly to prevent the curds from matting and to scald them all
- Leave to rest again for 10 minutes
- Ladle all the curd out (save your whey for Ricotta) into either a sterilised cheese cloth over a colander or bowl or a cheese cloth lined Feta mold
- Either hang your knotted cheese cloth over a sink for the cheese to press with it’s own weight or press in a rectangle mold for 4 hours (or overnight) at 15kg
- When pressed, cut the cheese into cubes and sprinkle generously over all sides with salt and then leave to drain on a cheese mat overnight (cover with a fly net)
- Place in a container and leave on the bench top to age for 3-4 days. If temperatures in your home are too warm, you can move the container to the fridge.
Short term you can store your Feta in the fridge if you intend to use immediately but if you want to keep it longer store the cheese in a brine solution. You can also store in olive oil with roasted garlic and rosemary which also leaves you with a delicious oil for dressings afterwards.
Note: To get a sharper more traditional flavour you can add Lipase to your Feta at the same time you add the culture.
To see information about any of the techniques used above see the Techniques page.
For common challenges when making Feta cheese, check out the Troubleshooting page.