Feta cheese from scratch: master the art of creamy perfection
What To Know
- Whether you’re a seasoned cheesemaker or an adventurous foodie, embarking on the journey of making feta cheese at home can be a rewarding experience.
- Wrap the cheese in cheesecloth or parchment paper and store it in a cool, humid place for 2-4 weeks.
- Properly stored in an airtight container in the refrigerator, homemade feta cheese can last for up to 2 months.
In the realm of cheesemaking, feta stands out as a versatile and delectable delicacy. Hailing from Greece, this brined white cheese has captivated palates worldwide with its tangy flavor and crumbly texture. Whether you’re a seasoned cheesemaker or an adventurous foodie, embarking on the journey of making feta cheese at home can be a rewarding experience.
Gather Your Tools and Ingredients
Before embarking on this culinary adventure, ensure you have the necessary tools and ingredients:
- Thermometer
- Cheese mold or colander with cheesecloth
- Large pot or Dutch oven
- Thermometer
- Rennet (optional)
- Salt
- Sheep’s or goat’s milk (cow’s milk can also be used)
Preparing the Milk
1. Heat the milk: Pour the milk into a large pot and heat it to 86°F (30°C).
2. Add rennet (optional): If using rennet, dilute it in a small amount of cold water and add it to the milk. Stir gently and let it rest for 30 minutes.
3. Cut the curds: Once the milk has thickened, use a knife or curd cutter to gently cut the curds into small cubes.
Draining the Curds
1. Line the mold: Line a cheese mold or colander with cheesecloth.
2. Transfer the curds: Pour the curds into the lined mold and let them drain for several hours.
3. Flip the curds: Regularly flip the curds to ensure even draining.
Brining the Cheese
1. Prepare the brine: In a clean container, dissolve 1 cup of salt in 4 cups of water.
2. Submerge the cheese: Place the drained cheese into the brine and let it soak for 2-3 days.
3. Flip the cheese: Flip the cheese daily to ensure even salting.
Aging the Cheese
1. Remove from brine: After 2-3 days, remove the cheese from the brine and pat it dry.
2. Wrap and store: Wrap the cheese in cheesecloth or parchment paper and store it in a cool, humid place for 2-4 weeks.
Enjoying Your Homemade Feta
Once aged, your homemade feta cheese is ready to be enjoyed. Crumble it over salads, add it to pizzas, or simply savor it on its own. Its tangy flavor and crumbly texture will elevate any dish.
Troubleshooting
My cheese is too crumbly: This could be due to over-cutting the curds or not aging the cheese long enough.
My cheese is too soft: This could be due to not draining the curds enough or not using enough salt in the brine.
My cheese is too sour: This could be due to using too much rennet or aging the cheese for too long.
What People Want to Know
1. Can I use cow’s milk to make feta cheese?
Yes, you can use cow’s milk, but the flavor and texture will be slightly different from traditional feta made with sheep’s or goat’s milk.
2. How long can I store homemade feta cheese?
Properly stored in an airtight container in the refrigerator, homemade feta cheese can last for up to 2 months.
3. Can I make feta cheese without rennet?
Yes, you can make feta cheese without rennet. Simply omit the rennet step and allow the milk to naturally acidify for a longer period. This will result in a slightly softer cheese.