Bushra Griffith
Feta is a Greek PDO white pickled cheese made from sheep's milk or a mixture of sheep and goat milk. It is a brined curd cheese, usually formed in square-shaped blocks and is known to have a grainy and crumbly texture. Feta is considered to be one of the oldest cheeses in the world, with the earliest record of feta cheese dating back to the Byzantine Empire. In this article, we will be taking a look at how feta cheese is made step by step.
| Characteristics | Values |
|---|---|
| Type of Milk | Sheep's milk, goat's milk, ewe's milk, cow's milk |
| Additives | Lactic acid bacteria, rennet enzymes, calcium chloride, vinegar |
| Brine | Saturated brine made with non-iodized salt and water |
| Aging | Minimum of 2 months in wooden or metal containers |
| Texture | Soft, crumbly, grainy, no rind |
| Colour | White |
| Taste | Tangy, salty, slightly acidic |
| Shape | Square-shaped blocks |
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What You'll Learn
- Feta is made from sheep's milk or a mixture of sheep and goat's milk
- The milk is collected and coagulated using rennet within 2 days
- Curds are cut into small blocks and placed into moulds
- The curds are salted and placed into wooden or metal containers
- The cheese is cured in a salty brine for at least 2 months
Feta is made from sheep's milk or a mixture of sheep and goat's milk
Feta is a Greek speciality, considered to be one of the oldest cheeses in the world. It is traditionally made from sheep's milk, or a mixture of sheep and goat's milk.
The first step in making feta is to prepare the brine. This is done by adding non-iodised salt to water. The brine should be kept at a temperature of 50-52°F. The next step is to prepare the milk. Feta is usually made with whole fat milk, and the amount of milk used will depend on the desired quantity of cheese. For a 1-gallon recipe, you may need 1/8 teaspoon of culture with pasteurised milk and 1/16 teaspoon with raw milk. The milk is then heated, and a starter culture is added, along with rennet to form curds.
Once the curds have formed, they are cut and placed in a cheesecloth or butter muslin to drain. The curds are then formed into blocks and placed in the brine to cure. The blocks of feta are left in the brine for 10-12 hours, and then removed and placed on mats to drain and dry. The cheese is then ready to be stored or used.
Feta made from pure sheep's milk tends to have a higher yield and a better body texture, flavour, and total organoleptic quality than feta made from other types of milk. However, feta made from a mixture of sheep and goat's milk can have a higher acid degree value, which can affect the cheese's flavour and texture.
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The milk is collected and coagulated using rennet within 2 days
Feta cheese is made from either sheep's milk or a mixture of sheep's and goat's milk, with the latter not exceeding 30% of the total milk content. Cow's milk is also sometimes used, particularly in the US and other countries outside the EU.
Once the milk has been collected, it must be coagulated within 2 days. This is done by adding rennet to the milk. Rennet is a complex mixture of enzymes that are produced in any mammalian stomach to help digest milk. It can be purchased online from home cheese-making suppliers. The amount of rennet required depends on the type of milk being used. In general, for a 1-gallon recipe, you may need 1/8 teaspoon of culture with pasteurized milk and 1/16 teaspoon with raw milk.
The rennet is added to the milk after it has been pasteurized and cooled to 34-36°C. Enough rennet is added to coagulate the milk. After coagulation, the curds are cut into small cubes and left for 10 minutes.
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Curds are cut into small blocks and placed into moulds
Once the curds are fully separated from the whey, they are cut into small blocks and placed into moulds of a similar shape. The moulds are stored at a temperature of 16-18°C for 18 to 24 hours and are turned periodically to ensure even drainage and that all the curds are subject to equal amounts of pressure. After the drainage, the cheese is removed from the moulds and placed in wooden barrels or metal containers where it is salted in layers. The final concentration of salt in the cheese mass should be roughly 3%.
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The curds are salted and placed into wooden or metal containers
Feta is a Greek speciality and is considered one of the oldest cheeses in the world. It is a white, salty, crumbly cheese, aged in brine. It is typically made from ewe's milk or a mixture of ewe's and goat's milk, with goat's milk content not exceeding 30%.
Once the curds are cut into small blocks, they are placed into wooden or metal containers for salting and ageing. The curds are salted in layers, so that the final concentration of salt in the mass of cheese is roughly 3%. The cheese is then matured for 14 to 20 days in brine. The feta remains in the liquid brine to age for at least another two months or sometimes longer. The brine is made by adding a large amount of salt to water.
Feta cheese is typically formed in square-shaped blocks and is known for its grainy consistency. It is a soft cheese with small or no holes and no rind. It is a staple in Greek cuisine and the Mediterranean diet and is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked or grilled, as part of a sandwich, in omelettes, and many other dishes.
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The cheese is cured in a salty brine for at least 2 months
Feta is a Greek PDO white pickled cheese, made from ewe's milk or a mixture of ewe's and goat's milk. It is a brined curd cheese, which means that it is cured and aged in a salty brine solution. This curing process is an important step in the production of feta cheese, and the brine solution is created by dissolving a large amount of salt in water. The cheese is then submerged in this solution and left to cure for at least 2 months.
During this time, the feta remains in the liquid brine, which allows it to continue ageing and developing its characteristic salty flavour. The brine solution also helps to preserve the cheese, as the salt inhibits the growth of bacteria. This step is crucial in the production of feta, as it not only enhances the flavour of the cheese but also helps to ensure its longevity.
The exact duration of the curing process can vary, depending on the desired flavour intensity and the specific requirements of the cheese maker. Some producers may choose to cure their feta for longer than 2 months, resulting in a more pronounced salty taste and a harder texture. On the other hand, others might opt for a slightly shorter curing time, yielding a milder and softer cheese.
The temperature at which the feta is stored during curing is also important. It is typically kept refrigerated at a cool temperature of 1-4 degrees Celsius. This cool temperature range helps to slow down any bacterial activity and ensures that the cheese ages evenly and gradually.
The curing process is an essential step in feta cheese production, and it greatly influences the final product's taste, texture, and overall quality. It is during this stage that the feta truly transforms from a fresh cheese into a mature, flavourful, and shelf-stable product.
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Frequently asked questions
You will need milk (sheep, goat, or cow), lactic acid bacteria, rennet enzymes, and salt.
First, add lactic acid bacteria to the milk to sour it and initiate fermentation.
Dissolve 1 to 1 1/4 pounds of non-iodized salt in 2 quarts of water. Add the salt gradually, stopping when it won't dissolve anymore.
