Patrick Oconnell
Feta cheese is a popular ingredient in dishes such as salads, soups, pizzas, quiches, and even desserts. It is a tangy, salty cheese that pairs well with ingredients like watermelon, cucumber, mint, red onion, olive oil, and chicken. Feta cheese is also commonly crumbled or melted and used as a topping. For those who want to make their own feta cheese at home, it is a relatively simple process that involves heating milk, adding cultures and rennet, cutting the curds, and brining the cheese. The cheese can be aged for a few weeks to over a year, depending on the desired flavour and texture.
How to prepare feta cheese
| Characteristics | Values |
|---|---|
| Origin | Greece |
| Texture | Crumbly |
| Taste | Tangy, salty |
| Melting | Does not melt well |
| Preparation | Can be sliced, crumbled, or grated |
| Storage | Can be stored in brine for months |
| Brine preparation | Dissolve 1 to 1 1/4 pounds of non-iodized salt in 2 quarts of water |
| Recipes | Salads, soups, pasta, flatbreads, baked feta bites, stuffed chicken, feta zucchini fritters, sigara boregi |
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What You'll Learn
Making feta cheese from scratch
Feta cheese is traditionally made with goat's milk, but cow's or sheep's milk also work. You can even use a mixture of goat and cow milk. Feta is a great cheese for new cheesemakers because it's ready to eat just a few days after making it.
Ingredients
- 1 gallon of whole cow or goat milk
- 1/8 teaspoon of mesophilic starter culture
- 1 teaspoon of calcium chloride
- 2 1/2 teaspoons of vinegar
- 1 to 1 1/4 pounds of kosher or another non-iodized salt
- Rennet
- Yogurt (optional)
Equipment
- Large pot
- Colander
- Butter muslin or cheesecloth
- Containers for moulding
- Kitchen thermometer
- Knife
- Large jar
Method
First, create a double-boiler effect by placing the pot of milk into a sink filled with hot water or a larger pot of hot water. Heat the milk slowly to 86°F (30°C), stirring regularly. Once the milk reaches the target temperature, gently stir in the mesophilic starter culture. Keep the mixture at 86°F for 1 hour.
Next, mix 1/4 cup of water with 1/2 teaspoon of calcium chloride in a small bowl. In another small bowl, mix 1/4 cup of water with 1/2 teaspoon of rennet. Add the calcium chloride mixture to the milk, stirring well. Then, add the rennet mixture and mix thoroughly.
Maintain the milk at 86°F and leave it for 1 hour without stirring or touching it. After this time, use a knife to cut the curds into 1/2-inch cubes. Cook the curds by stirring every 5 minutes for 30 minutes, slowly raising the temperature to 90°F (32°C).
Line a colander with butter muslin or several layers of cheesecloth. Pour the curds and whey into the colander. Bring the 4 corners of the muslin up and tie it into a knot. Let it drain for 4 hours at room temperature. The curds will congeal together as they drain. Cut the mass into rough 3-inch blocks and let them drain in the muslin for another 30 minutes.
Make a brine by dissolving 1 to 1 1/4 pounds of salt in 2 quarts of water, adding the salt gradually. When the salt no longer dissolves, add 1 teaspoon of calcium chloride and 2 1/2 teaspoons of vinegar. Cut the blocks of feta into 1.5-inch cubes and submerge them in the brine for 10 to 12 hours.
Finally, remove the cheese from the brine and place it in a jar. Cover the cheese with brine and leave it to age in the refrigerator for at least 2 weeks. The longer you leave it, the drier and crumblier it will become. Feta will last for up to 1 year in the fridge, as long as it's submerged in brine.
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Storing feta cheese
Feta cheese is typically shipped and stored in a salt brine--a combination of water and salt. The brine both flavours and preserves the cheese, preventing it from drying out and developing a sharply sour flavour when exposed to air.
If you buy feta cheese that is not stored in brine, you can easily make your own. To do this, combine 2 cups of water with 2 teaspoons of kosher salt, stirring until the salt dissolves. Store the feta in the brine, ensuring that the cheese is completely covered. If you find the feta is too salty, you can store it in plain water instead to preserve its texture without altering the flavour.
If you would prefer not to use brine, you can store feta in olive oil, which can then be used to dress salads. You can also add herbs such as rosemary or thyme for extra flavour. However, this method is more expensive than using brine.
If you do choose to store your feta in brine, it is recommended to change the brine once a week. If any part of the cheese is exposed to air, it will start to mould, so it is important to ensure that the cheese is completely submerged in the brine at all times.
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Crumbling feta cheese
Feta cheese is a delicious ingredient to add to many dishes, from salads to soups and sandwiches. Crumbling feta cheese is easy and not messy at all. You can buy feta cheese that is already crumbled, but buying a block is often more economical and flavoursome, and of a higher quality.
To crumble feta cheese, start by cutting a slice from the block—only cut as much as you need. Then, run the slice under very cold water for 5-10 seconds. This will wash away any excess salt and brine, and firm up the cheese. Finally, use your hands or a fork to break up the feta into small pieces. You can then add these crumbles to your dish.
Any leftover feta cheese crumbles can be stored in a plastic bag in the fridge. You can also freeze them in the same bag for later use.
Feta cheese is a great addition to many dishes, and can be cooked too. It doesn't melt, but becomes soft and gooey with a creamy taste.
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Recipes with feta cheese
Feta cheese is a popular ingredient in many dishes, and can be used in a variety of ways to add a creamy, tangy flavour. Here are some recipes that use feta cheese:
Salads
Feta cheese is a common ingredient in Greek salads, and can be used in a watermelon feta salad, or a Greek skillet chicken salad. It can also be crumbled on top of a salad as a topping.
Bakes
Feta cheese can be baked into a variety of dishes, including a zucchini feta bake with thyme, a Greek chicken bake, and a broccoli and three-cheese keto breakfast casserole.
Pizzas
Feta cheese can be used as a pizza topping, with combinations such as pepperoni, pineapple, and jalapeno, or BBQ sauce, chicken, bacon, and onion.
Quiches
Feta cheese can be used in quiches, such as an egg, tomato, and feta cheese quiche, or a quiche with garlic herb feta, zucchini, onion, broccoli, cherry tomatoes, and ham.
Other dishes
Feta cheese can be used in a variety of other dishes, including Middle Eastern spiced lamb burgers, roasted tomatoes and shrimp, grilled eggplant with herbs, and olive bread. It can also be served on its own, drizzled with extra virgin olive oil.
Preparing feta cheese for use in recipes may involve crumbling it, which can be done by hand for salads and toppings. Additionally, feta cheese can be made at home using a process that involves heating milk, adding cultures and rennet, cutting and stirring the curds, and then brining and ageing the cheese.
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Feta cheese alternatives
Feta cheese is a popular ingredient in many dishes, but if you're looking for an alternative, there are several options to consider. Firstly, it's important to identify what type of feta cheese you're using as a baseline. Feta is traditionally made from sheep milk, sometimes with up to 30% goat milk, but it can also be made with cow's milk. This variation significantly impacts the flavour and texture of the cheese. Here are some alternatives to consider:
Cow's Milk Feta Alternatives
If you're looking for a cow's milk feta alternative, you can try Wensleydale, a crumbly cheese with a mild, milky flavour. It lacks the tanginess of feta but is a good option if you're not a fan of the "barnyardiness" that can come from sheep or goat milk cheeses. Vintage cheddar is another option, though it may not provide the same crumbly texture.
Sheep's Milk Feta Alternatives
If you're specifically looking for an alternative to the traditional sheep's milk feta, you can consider Ricotta Salata, an Italian sheep's milk cheese with a similar crumbly texture. However, it has a milder, subtler flavour and lacks the distinct saltiness of feta. Another option is Sirene, a popular Bulgarian sheep's milk cheese with a tangy flavour and crumbly texture similar to feta.
Goat's Milk Feta Alternatives
For those who enjoy the flavour of goat's milk feta but are looking for an alternative, Cotija is a great option. It is a crumbly Mexican cheese with a stronger flavour than feta. Another option is Queso Fresco, a traditional Mexican cheese with a milder, tangy flavour and a crumbly texture similar to feta.
Vegan Alternatives
For those seeking vegan alternatives, there are a few options to consider. Tofu, while bland in flavour, can be marinated in olive oil, lemon juice, and herbs to create a tasty feta alternative. Almonds can also be soaked and blended to create a creamy texture similar to feta, but the nutty flavour will be distinct. Additionally, some retailers offer vegan feta made with potato starch, providing a similar texture with a milder flavour.
Alternative Ingredients
If you're open to moving away from cheese alternatives, there are some unique ingredients that can provide similar flavours and textures. Hummus, avocado, and capers can all be used in dishes calling for feta to add a creamy, salty, or tangy element.
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