Homemade Feta Cheese
Description
This recipe won't take much time. Delicious feta cheese can not only be bought at the store, but also made at home yourself. But don't forget — cheeses are made only from homemade milk! Making feta cheese at home is a very engaging process, and the cheese will turn out incomparable to store-bought. And what joy and pride you'll feel from the result! So here is the homemade feta cheese recipe with photos. Read, look at the photos, gather your patience, and get cooking! And as a result — 300 grams of delicious cheese. It can be served warm or chilled.
Instructions
- 1
Step 1
Pour the milk into an enameled saucepan and heat to 86 degrees.
- 2
Step 2
Add the rennet solution and calcium chloride solution to the heated milk. Follow the instructions on the packaging. Calcium chloride makes the cheese firmer, but you can easily do without it.
- 3
Step 3
After adding the starter culture, stir the milk well, cover with a lid, and place in a warm spot for about an hour. During this time, a curd clot will form in the whey. Cut it into small cubes with a knife and leave it in the whey for another 10 minutes.
- 4
Step 4
Heat the saucepan with the mixture over low heat until it reaches 90°C. While heating, gently stir the curd cubes. Then strain the mixture through a colander lined with cheesecloth folded in two or three layers.
- 5
Step 5
Tie the curd in cheesecloth into a knot and hang it so the whey drains off. This process can take about 8 hours and must be done in a cool place. Do not discard the whey — we will need it to make brine for the cheese.
- 6
Step 6
The finished cheese should hold its shape well.
- 7
Step 7
Cut the cheese into slices about 2 cm thick. Sprinkle them with salt and place in a bowl or pot, then refrigerate for 6–8 hours. If you don't want very salty cheese, you can skip this step.
- 8
Step 8
Cut the cheese into small cubes and place in a jar. Pour brine over it. For 2 cups of whey, you can add 3 tablespoons of salt. The cheese can be stored this way for about 3 weeks.