Frederic Melton
Feta is a Greek cheese with a salty, tangy flavour. It is traditionally made with goat or sheep milk, but cow's milk can also be used with the addition of lipase powder. Feta is a great beginner cheese to make at home because it doesn't require pressing or aging in a cheese cave, and it has a quick curing time of less than a week. To make baked goat's feta cheese, you will need to start by heating goat's milk to 86°F and adding a starter culture, such as lipase powder, to begin the curdling process. The curds are then cut and stirred before being drained and brined to enhance their flavour. The cheese is then baked and can be stored in the fridge for up to a month.
How to Bake Goat's Feta Cheese
| Characteristics | Values |
|---|---|
| Milk Source | Goat, Sheep, Cow |
| Milk Type | Raw, Pasteurized |
| Temperature | 86°F/30°C |
| Ingredients | Lipase Powder, Rennet, Mesophilic Starter, Salt, Water, Culture |
| Equipment | Stainless-Steel Stock Pot, Colander, Cheesecloth, Knife, Container, Refrigerator |
| Time | 3-4 hours upfront, then 5 days to a month for aging |
| Texture | Smooth, Danish-style or tougher with more stirring and draining |
| Flavor | Brine for stronger flavor, marinate in olive oil and herbs |
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What You'll Learn
Preparing the milk
To prepare the milk, start by dissolving 1/4 teaspoon of lipase powder in 1/4 cup of filtered, non-chlorinated water. This step will take around 20 minutes. Lipase is not strictly necessary, but it will give your final product a sharper flavor. If you are using milk other than goat's milk, this step is suggested.
Next, put one gallon of raw goat's milk in a large stainless-steel stock pot. Add the dissolved lipase directly into the milk and stir with an up-and-down motion. Heat the milk on a medium-low setting, stirring often, until it reaches 86°F. This is the highest temperature you will need to heat the milk to when making goat's feta cheese.
Once the milk has reached the correct temperature, add one packet of direct-set mesophilic culture and let it dissolve for about 2 minutes. Then, stir the mixture with an up-and-down motion for a full minute. Cover the pot and let the milk ripen for about an hour.
At this point, you have successfully prepared the milk for making goat's feta cheese. The next steps will involve adding the coagulant, cutting the curds, and draining the whey.
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Adding the culture
Add the culture to the milk and stir well, using a steady up-and-down motion for 1 full minute. Then, cover the milk and let it ripen for about 1 hour.
If you are using a starter culture, you can add the diluted rennet at this point and stir it in for several minutes. The milk will then need to coagulate for 30 to 40 minutes, or until you achieve a clean break.
If you are not using a starter culture, the next step after the milk has ripened is to add the liquid rennet mixed with water. Stir this into the milk for 30 seconds to 1 minute. Allow the milk to coagulate for 30 to 40 minutes, or until you get a clean break.
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Stirring and ripening
Stirring the mixture is an important step in the cheese-making process. The curds are gently stirred for around 15 minutes and then rested for another 5 minutes. Any curds that are not cube-shaped can be broken up with the edge of the spoon. The stirring process aims to create curds of a fairly even size. As you stir, the curd will shrink to around half of its original size.
After stirring, the curds are poured into a muslin mesh, cheesecloth, or a "grain bag" with a tight weave. The curds are then hung to strain for 6-10 hours. If making the cheese in the evening, it is recommended to leave it overnight. During the day, the curds should be drained regularly until just before bed. The cheese is then cut into strips or cubes and placed in a saturated brine solution.
The brine solution is made by combining salt and water. The ratio of salt to water can vary, with some recipes calling for 1/3 cup of salt to 1/2 gallon of water, while others suggest 1/3 cup of salt to 40% brine and 60% whey. The cheese is then transferred to a container, submerged in the brine solution, covered, and stored in the refrigerator.
The ripening process involves adding a culture to the milk and allowing it to ripen for about an hour. This step helps to acidify the milk and prepare it for the addition of coagulants. The milk is heated to 86°F, and the culture is added and stirred well. Lipase powder can also be added to enhance the flavor, especially if using cow's milk. The mixture is then covered and allowed to ripen undisturbed for about an hour.
After ripening, liquid rennet mixed with water is added, and the mixture is stirred for 30 seconds to a minute. The milk is then left to coagulate for 30 to 40 minutes or until a clean break is achieved. The curds are then cut into cubes and allowed to rest before stirring again. This process of stirring and ripening is crucial in developing the desired texture and flavor of the feta cheese.
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Draining and shaping
After draining, the cheese should be firm. Slice the cheese into blocks, approximately 2 inches thick. If you prefer a smoother "Danish-style" feta, you can drain the curds for a shorter period and use a less salty brine for a milder flavour.
The next step is to brine the cheese. Brining is optional but will give the feta a stronger flavour. It is important to note that store-bought goat's milk tends to disintegrate in brine, so it is recommended to only brine the cheese if you are using raw milk from a farm or your backyard. To make a brine solution, combine sea salt and water. The ratio of salt to water can vary, but a common recommendation is 1/3 cup of salt to 1/2 gallon of water. Place the cheese blocks into the brine solution and store them in the refrigerator for at least five days to age and intensify the flavour.
If you wish to marinate your feta, you can place the cubed cheese into jars with your choice of seasonings and cover them with olive oil. This marinated feta can be stored without refrigeration and is great for crumbling on salads or any dish that calls for feta cheese.
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Storing and marinating
Storing your goat's feta cheese is a straightforward process. Firstly, decide whether you want to store your cheese in brine or olive oil. If you choose brine, prepare a solution of 1/3 cup of sea salt to 1/2 gallon of water. Place the cheese in the brine solution, ensuring it is fully submerged, and store it in a covered glass container in the refrigerator for up to 30 days.
If you opt for olive oil, place the cubed cheese in a glass jar with your desired herbs and seasonings, such as garlic, rosemary, or basil. Completely cover the cheese with extra-virgin olive oil, leaving about 1/2 inch of headspace. This method of marinating allows the cheese to age at room temperature without the need for refrigeration.
It is important to note that the type of milk used for your feta cheese can impact the storage method. If using store-bought goat's milk, it is recommended to avoid brining as it may cause the cheese to disintegrate. Instead, consider marinating the cheese in olive oil or storing it in the refrigerator without brine. On the other hand, if your goat's milk is sourced from a farm or your own goats, brining is a suitable option.
When storing your goat's feta cheese, always ensure proper sanitation and hygiene to prevent any bacterial growth or contamination. Additionally, label your containers with the date of preparation and store them in a designated cheese drawer or a part of the refrigerator that maintains a consistent temperature.
For marinating your goat's feta cheese, the possibilities are endless. Experiment with different herbs, spices, and oils to create unique flavor profiles. You can marinate the cheese in extra-virgin olive oil, infusing it with herbs like rosemary, basil, or thyme. Additionally, consider adding crushed garlic cloves, red pepper flakes, or a sprinkle of dried oregano for a Mediterranean twist.
If you prefer a simpler approach, opt for a classic combination of olive oil, black peppercorns, and fresh bay leaves. Allow the cheese to marinate for at least a day to absorb the flavors fully. The longer the cheese sits in the marinade, the more pronounced the flavors will become. Remember to store your marinated feta cheese in the refrigerator if you wish to prolong its shelf life.
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Frequently asked questions
Goat's milk is the best option for making goat's feta cheese, but you can also use sheep's milk or a combination of the two. If you are unable to obtain goat's or sheep's milk, cow's milk can be used, but you will need to add extra lipase to the recipe to achieve the signature acidity.
You will need milk, a starter culture, and a coagulant. The specific type and amount of starter culture and coagulant will depend on the recipe you are following. Other common ingredients include salt, water, and lemon juice or white vinegar.
You will need basic kitchen equipment such as pots, a stove, and a refrigerator. You will also need specialised cheese-making equipment such as a cheesecloth, colander, and a cheese mold.
The process for making goat's feta cheese involves heating and combining the milk with the starter culture and coagulant, cutting the curds, draining the whey, and then salting, brining, and aging the cheese. The specific steps and temperatures may vary depending on the recipe.
The curing process for feta cheese typically takes less than a week, which is much quicker than other cheeses that can take up to a year. The aging process can be done in a refrigerator and will depend on your desired level of intensity, but it typically takes around 30 days.
