Andy Montoya
Feta is a popular cheese that originated in Greece and is traditionally made from sheep's milk. It has a salty, crumbly texture and is commonly used in salads and sandwiches, or in baking. Feta is a great beginner cheese to make at home because it can be made using minimal ingredients and equipment, and can be aged in a regular refrigerator. The process of making feta involves curdling milk with rennet, cutting the curds into small pieces, heating them in a glass vessel, and then transferring the curds to a cheesecloth to drain. To firm up feta cheese, it is important to properly drain the curds, press them into a mould, and salt the surface to help even out the texture and firm the cheese.
| Characteristics | Values |
|---|---|
| Cheese type | Feta |
| Texture | Firm or crumbly |
| Milk type | Sheep's milk, or a combination of sheep's and goat's milk |
| Milk quality | Good quality, fresh milk |
| Milk quantity | 1 gallon |
| Other ingredients | 1/4 cup of white vinegar, 1 teaspoon of salt, 1/2 teaspoon of rennet |
| Equipment | Cheesecloth, colander, large pot, draining sack, wooden spoon, cheese mold |
| Process | Curdle the milk with rennet, cut curds into small pieces, heat in a glass vessel, fill vessel with cold water and salt, stir, remove cheese from vessel, squeeze and place in cloth, remove water and whey, place cheese in a barrel, allow to dry, submerge in brine, age in refrigerator |
| Aging time | A few weeks to a few months |
| Flavor | Tangy, salty, nutty aroma |
| Rennet type | Veal rennet, microbial coagulant, fermented chymosin, or rennet paste with lipase |
| Mold prevention | Keep cheese submerged in brine, skim mold off brine, wash mold off cheese with brine |
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Pressing and salting
Feta cheese is a popular cheese that originated in Greece and is traditionally made from sheep's milk, although some varieties may contain up to 30% goat's milk. It has a salty, crumbly texture and is widely used in Greek and Mediterranean cuisines. Feta can be made at home with relative ease, and the process involves pressing and salting the cheese to achieve the desired texture and flavour.
To begin making feta cheese, you will need to curdle the milk with rennet. There are several types of rennet to choose from, including traditional veal rennet, microbial coagulant, and fermented chymosin. Small-scale, traditional feta often uses rennet paste, which includes lipase from the young animal's stomach, adding a spicy flavour. After adding the chosen type of rennet, gently stir the mixture and let it sit for about 30 minutes.
For the pressing and salting process, transfer the curds from the cheesecloth to a square feta cheese mold. Press them into the corners and generously salt the surface. This step helps to draw out moisture, making the cheese firmer and crumbly. Return the cheese to the mold and add salt again after an hour to ensure even seasoning. Cover the molds with cheesecloth and let them drain at room temperature for several hours or overnight.
After draining, cut the cheese into slices and cubes, and sprinkle with salt, ensuring all surfaces are covered. Loosely cover the container and refrigerate for about five days to allow the cheese to age in salt. The aging process further enhances the flavour and texture of the feta. At this stage, you can choose to cover the cheese with brine for an additional 21 to 30 days to increase the saltiness and continue curing.
The pressing and salting technique is crucial in the cheese-making process, as it helps remove excess moisture, firms up the cheese, and contributes to its characteristic salty taste. It also helps to prevent mold growth, as feta is a soft cheese that can be easily permeated by mold. Overall, pressing and salting are essential steps in creating a well-structured, flavoursome feta cheese.
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Draining and moulding
Draining the curds is a crucial step in making feta cheese. To begin, you'll need to line a colander with cheesecloth and pour the curdled milk mixture into it. Allow the cheese to drain for several hours or overnight. The duration of the draining process will impact the texture of your feta, with longer draining times resulting in a drier, firmer cheese.
Once the cheese has firmed up, it's time to transfer the curds to a square feta cheese mould. Press them into the corners of the mould and generously salt the surface. This salting step not only enhances flavour but also aids in drawing out moisture, which will help firm up the cheese and even out its texture.
Return the mould to room temperature and allow the cheese to drain further. After about an hour, flip the cheese over within the mould and salt the other surface. Cover the mould with cheesecloth and continue to drain at room temperature for eight hours or overnight.
The final step in the moulding process is to cut the cheese into slices or cubes. You can cut the cheese into uniform pieces or vary the size depending on your preference and intended use. At this stage, the cheese is still fresh and not yet the characteristic salty feta.
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Refrigeration
During the cheese-making process, the curds are cut into small pieces and heated in a glass vessel. The vat is filled with cold water and salt and is occasionally stirred. After a few hours, the cheese is removed from the vat, squeezed, and placed in a cloth to remove excess water and whey.
At this stage, the cheese is then shaped and salted, and allowed to drain at room temperature for several hours or overnight. Once the cheese is firm, it is cut into cubes and sprinkled with salt. The cheese is then loosely covered and allowed to age in salt for several days in the refrigerator.
Aging the feta in the refrigerator helps to dissipate its saltiness, resulting in a more delicate flavor. During this aging process, the feta can be covered with brine for 3-4 weeks to further cure and add saltiness. The longer the cheese ages, the better the flavor becomes.
It is important to note that feta is a soft cheese, and mold can easily permeate it. To prevent mold growth, ensure that the cheese is completely submerged in the brine during aging. If mold does occur, it is possible to skim it off, but if it has extended into the cheese, the batch should be discarded.
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Brining
Feta cheese is traditionally made from sheep's milk, although some varieties may contain up to 30% goat's milk. It is a popular cheese that originated in Greece and is known for its salty, crumbly texture. The process of making feta cheese involves curdling milk with rennet, cutting the curds into small pieces, heating them in a glass vessel, and then transferring the curds to a cheesecloth to drain and form the cheese.
When it comes to firming up feta cheese, brining plays a crucial role. Brining is the process of submerging the cheese in a brine solution, which is typically made by dissolving salt in water. The concentration of the brine solution can vary depending on personal preference and the desired saltiness of the cheese. It is important to ensure that the cheese is completely covered in brine during the brining process. This can be achieved by using a fermenting weight or packing the cheese firmly to keep it submerged.
The brining process can take place in a refrigerator or a temperature-controlled aging area. The duration of brining can vary, but it is recommended to leave the cheese in the brine for at least a few weeks to allow the saltiness to penetrate the cheese. Feta cheese will continue to improve with time, so longer brining periods can enhance its flavour. However, it's important to monitor the brine for any signs of mold growth. While small amounts of mold can be washed off with a salt brine solution, significant mold growth indicates that the cheese should be discarded.
During brining, the salt in the solution draws out moisture from the cheese, contributing to its firm texture. This process also enhances the flavour of the cheese by adding saltiness and tanginess. The brining time can be adjusted to control the moisture content and saltiness of the final product. For a drier and saltier cheese, a longer brining period is recommended. Conversely, a shorter brining time will result in a softer and milder cheese.
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Avoiding mould
To avoid mould when making feta cheese, it is important to keep the cheese submerged under the whey brine. You can use a ferment weight, chopsticks, or pack the cheese in firmly to ensure it is fully covered. Skim any cream off the brine to prevent mould growth on top. If mould appears on the brine, it can be skimmed off, but if it has extended into the cheese, the batch should be discarded as mould can easily permeate feta.
When drying your cheese, small amounts of mould can be washed off with brine, especially if the drying process is taking a long time. However, if a significant amount of mould is present, the cheese should be thrown away.
To prevent mould from growing on stored feta cheese, it should be wrapped in parchment paper and refrigerated, where it can last for up to six months.
Additionally, an important step in preventing "dissolving feta" is to treat the whey brine the same way you treat the cheese. This means keeping the brine at the same temperature as the cheese and salting them simultaneously.
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