Unlock the creamy goodness: how to make feta cheese with amasi revealed!

Feta cheese, a staple in Mediterranean cuisine, is renowned for its tangy, salty flavor and crumbly texture. Traditionally made from sheep’s or goat’s milk, feta can also be crafted using amasi, a fermented milk product common in Southern Africa. This blog post will guide you through the art of making amasi feta, a unique and flavorful variation on the classic cheese.

Ingredients You’ll Need:

• 1 gallon whole milk
• 1 cup amasi
• 1/4 teaspoon mesophilic cheese culture
• 1/4 teaspoon rennet
• Salt

Step-by-Step Instructions:

1. Prepare the Milk:

Heat the milk in a large pot to 86°F (30°C). Stir in the mesophilic cheese culture and let it rest for 30 minutes.

2. Add Amasi and Rennet:

Once the milk has ripened, stir in the amasi. Dissolve the rennet in 1/4 cup of cold water and add it to the milk. Stir gently and let it rest for 1 hour.

3. Cut the Curd:

The milk will have set into a firm curd. Use a sharp knife to cut the curd into 1-inch cubes.

4. Heat the Curd:

Slowly heat the curds to 102°F (39°C) over 30 minutes, stirring occasionally.

5. Drain the Whey:

Line a colander with cheesecloth and pour the curds into it. Let the whey drain for 30 minutes.

6. Salt the Cheese:

Transfer the curds to a clean bowl and sprinkle with salt. Mix well to distribute the salt evenly.

7. Press the Cheese:

Line a cheese mold with cheesecloth and place the curds inside. Press the cheese with a weight for 24 hours.

8. Brine the Cheese:

Dissolve 1 cup of salt in 1 gallon of water to create a brine solution. Submerge the cheese in the brine for 2 weeks.

9. Age the Cheese:

Remove the cheese from the brine and let it age for at least 2 months. Aging will develop the cheese’s flavor and texture.

Troubleshooting:

• Soft Curds: Increase the amount of rennet or press the cheese for longer.
• Hard Curds: Decrease the amount of rennet or press the cheese for less time.
• Mold on the Cheese: Discard the cheese and start over.
• Sour Cheese: The amasi may have been too sour. Use a milder amasi or adjust the amount.

Variations:

• Herbed Feta: Add dried herbs such as oregano, thyme, or basil to the curds before pressing.
• Smoked Feta: Smoke the cheese for a few hours to add a smoky flavor.
• Aged Feta: Age the cheese for longer than 2 months for a more intense flavor.

Health Benefits:

Amasi feta is a rich source of:

• Calcium
• Protein
• Probiotics
• Vitamins A and B12

Conclusion:

Making your own amasi feta is a rewarding culinary experience that allows you to enjoy a unique and flavorful cheese. By following these steps and experimenting with variations, you can create a delicious and versatile addition to your meals.

Frequently Asked Questions:

1. Can I use store-bought amasi?

Yes, store-bought amasi can be used, but it’s best to use fresh amasi for optimal flavor.

2. How long does amasi feta last?

Amasi feta can last for up to 6 months when stored in the refrigerator.

3. Can I use other types of milk?

Yes, you can use other types of milk, but the flavor and texture of the cheese may vary.