Feta is a Greek, sheeps milk cheese that can contain up to 30% goats milk. Nowadays it’s also being made commercially with cows milk. My version is 100% goats milk. It’s stored in a brine solution with either a water or whey base. I create a whey brine from the whey that is expelled from the cheese curds and add salt to create a 12.5% brine. The cheese firms up in the brine and can be stored this way almost indefinitely. The important factor here is that the PH level of the cheese and the brine be close or else the cheese will disintegrate. By using the whey instead of water for the brine, it’s easier to get a close PH level. Here’s an overview of how to make feta cheese. If you would like a more detailed set of instructions feel free to ask and I can help you out.
I start with 1 gallon of goat milk and heat it to 86 degrees. Next I add the starter culture and allow the culture to ripen the milk for about an hour. Here the culture is starting to consume lactose from the milk. Next I add rennet that will cause the milk to form a curd with the consistency of firm yogurt, this takes between 30 and 60 minutes. Once the curd has set we need to cut it in a checkerboard pattern into 1/2 inch cubes and the whey will separate from the curds. Now we will allow the curds to rest in the whey for about 15 minutes, then stir them gently but thoroughly. Now we need to drain the whey from the curds so we’ll hang the curds in cheesecloth for 4 hours. After draining, cut the curds into 1 inch cubes and sprinkle with salt. Time to make the whey brine. Determine how much whey we have left and add 5 Tbsp of salt for every 20 oz of whey. Place the cheese into the brine and refrigerate. I would recommend waiting at least 24 hours before eating, if you can wait that long.
Thanks Dairyman. I think most people’s experience with feta is the dry, crumbly version they eat on salads. I too love it on salads but I like to take a chunk out of the brine, rinse it and eat it plain. I like the creamy texture it develops.
Feta is a Greek, sheeps milk cheese that can contain up to 30% goats milk. Nowadays it’s also being made commercially with cows milk. My version is 100% goats milk. It’s stored in a brine solution with either a water or whey base. I create a whey brine from the whey that is expelled from the cheese curds and add salt to create a 12.5% brine. The cheese firms up in the brine and can be stored this way almost indefinitely. The important factor here is that the PH level of the cheese and the brine be close or else the cheese will disintegrate. By using the whey instead of water for the brine, it’s easier to get a close PH level. Here’s an overview of how to make feta cheese. If you would like a more detailed set of instructions feel free to ask and I can help you out.
I start with 1 gallon of goat milk and heat it to 86 degrees. Next I add the starter culture and allow the culture to ripen the milk for about an hour. Here the culture is starting to consume lactose from the milk. Next I add rennet that will cause the milk to form a curd with the consistency of firm yogurt, this takes between 30 and 60 minutes. Once the curd has set we need to cut it in a checkerboard pattern into 1/2 inch cubes and the whey will separate from the curds. Now we will allow the curds to rest in the whey for about 15 minutes, then stir them gently but thoroughly. Now we need to drain the whey from the curds so we’ll hang the curds in cheesecloth for 4 hours. After draining, cut the curds into 1 inch cubes and sprinkle with salt. Time to make the whey brine. Determine how much whey we have left and add 5 Tbsp of salt for every 20 oz of whey. Place the cheese into the brine and refrigerate. I would recommend waiting at least 24 hours before eating, if you can wait that long.
A good narration on how to prepare the feta cheese. Hope this would popularize the feta worldwide
Thanks Dairyman. I think most people’s experience with feta is the dry, crumbly version they eat on salads. I too love it on salads but I like to take a chunk out of the brine, rinse it and eat it plain. I like the creamy texture it develops.