Randy Chandler
Feta cheese is a popular ingredient in many dishes, such as salads, pastas, and flatbreads. It is a type of cheese that is typically crumbled or sprinkled rather than eaten in slices, although in Greece, it is often enjoyed in slices as well. Feta cheese is also a great option for beginners in cheese-making due to its simplicity and minimal equipment requirements. In addition to being a delicious ingredient, feta cheese can also be pickled, adding a unique flavour to dishes. Pickling feta cheese is a straightforward process that involves rinsing and cutting the cheese into cubes, layering it with thyme in a jar, and then pouring a mixture of white wine vinegar and honey over it. The jar is then refrigerated for at least a day to allow the flavours to marinate. This pickled feta cheese makes a delightful addition to salads or a thoughtful hostess gift.
Pickling Feta Cheese
| Characteristics | Values |
|---|---|
| Cheese for beginners | Yes |
| Special equipment needed | No |
| Milk type | Raw goat and sheep milk |
| Amount of milk | 2.5 gallons |
| Other ingredients | Rennet, vinegar, salt, culture |
| Aging time | A couple of days |
| Refrigeration | Yes |
| Brine | Yes |
| Container | Glass jar |
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What You'll Learn
Preparing the brine
Ingredients
To make the brine, you will need the following ingredients:
- Water (chlorine-free)
- Salt (non-iodized, such as kosher salt)
- Calcium Chloride
- Vinegar
Mixing the Brine
Start by measuring out 2 quarts (or litres) of water. It is important to ensure that the water is chlorine-free. Then, gradually add salt to the water. Add the salt in small increments, stirring continuously, until the salt no longer dissolves. This indicates that your brine is saturated. For reference, you will likely end up using somewhere between 1 to 1 1/4 pounds of salt.
Adding the Finishing Touches
Once your brine is saturated, it's time to add the final ingredients. Firstly, add 1 teaspoon of calcium chloride to the mixture. This ingredient is crucial, as it helps to firm up your cheese. Finally, add 2 to 2 1/2 teaspoons of vinegar to the brine. Stir the mixture one final time to ensure all the ingredients are well combined.
Storage and Usage
Your brine is now ready for use! You can store it in the refrigerator until you are ready to add your feta. Remember, the brine has multiple uses beyond pickling feta; it can be used as a marinade for various foods, added to grains and legumes, or even mixed into salad dressings to add a unique flavour.
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Cutting the curd
Feta is a great beginner cheese to make at home as it requires minimal ingredients and equipment. It is also a good option for those with a smaller amount of milk.
To begin the process of making feta cheese, you will need to prepare a brine. To do this, dissolve 1 to 1 1/4 pounds of kosher or another non-iodized salt in 2 quarts of chlorine-free water. Add the salt gradually, stopping when it will no longer dissolve. You can then add 1 teaspoon of calcium chloride and 2 1/2 teaspoons of vinegar.
Once the brine is ready, you can start preparing the curds. First, line a colander with butter muslin or several layers of cheesecloth. Pour the curds and whey into the colander and bring the four corners of the muslin together, tying them into a tight knot. Leave the curds to drain for 4 hours at room temperature.
After 4 hours, the curds will have congealed together. Cut the mass into rough 3-inch-wide blocks and let them drain in the muslin for an additional 30 minutes.
Remove the blocks of feta from the muslin and place them in the brine. Leave the feta submerged in the brine for 10 to 12 hours. Do not exceed this time, as the cheese will become too salty.
And that's it! Your homemade feta cheese is now ready to eat after just a couple of days of preparation.
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Draining the curds and whey
Firstly, prepare your equipment by lining a colander with butter muslin or several layers of cheesecloth. This setup will serve as a strainer for the curds and whey. If you don't have butter muslin or cheesecloth, you can use a creative alternative like poking holes in an old yogurt container or even an old soup can to drain the curds.
Once your strainer is ready, it's time to pour the curds and whey mixture into the lined colander. The curds are the solid parts of the milk that have formed during the cheese-making process, while the whey is the liquid that separates from the curds. By draining them together, you are separating the solids from the liquids.
After pouring the mixture into the colander, bring the four corners of the muslin or cheesecloth together and tie them securely in a tight knot. This creates a pouch that holds the curds and allows the whey to drain out. Leave the pouch to drain at room temperature for about 4 hours. During this time, the curds will start to congeal and form a solid mass.
Once the draining process is complete, carefully open the pouch and cut the mass of curds into rough blocks. Aim for a width of about 3 inches for each block. Place these blocks back into the muslin or cheesecloth and let them drain further for another 30 minutes. This additional draining time ensures that excess whey is removed, resulting in a firmer texture for your feta cheese.
By following these steps for draining the curds and whey, you are well on your way to making delicious pickled feta cheese. Remember to handle the curds gently and to pay attention to the draining times for the best results.
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Making the brine
For the brine, you will need 2 quarts (or litres) of chlorine-free water. It is important to ensure the water is free of chlorine, as it can negatively impact the cheese. Next, add approximately 300 grams of salt. It is important to add the salt gradually and in small amounts, stirring until it dissolves completely. Keep adding salt until it no longer dissolves, indicating a saturated solution.
The exact amount of salt needed may vary, but it is generally around 1 to 1 1/4 pounds. This large amount of salt is necessary for creating a brine to cure the feta and is not meant to be added directly to the cheese. The brine will help preserve the cheese and give it a distinctive flavour. Additionally, add 1 teaspoon of calcium chloride and 2 to 2 1/2 teaspoons of vinegar to the mixture. Stir the solution until all the ingredients are well combined.
Once the brine is ready, you can carefully submerge your feta cheese blocks in it. Leave the cheese in the brine for 10 to 12 hours. Do not exceed this time, as the cheese may become overly salty. After brining, your pickled feta cheese will be ready to enjoy or use in various recipes. Remember to store the cheese brine in the refrigerator, and it can even be used to make more feta or as a marinade for other foods.
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Marinating the cheese
Next, you'll need to prepare your cheese. Feta is a great beginner cheese, as it doesn't require any special equipment or techniques. You can use a simple recipe with raw milk, rennet, and a starter culture. Once you've made your cheese, cut it into cubes of around half an inch.
Now, you're ready to begin marinating. Take a clean glass jar and layer your cheese cubes with thyme, repeating until the jar is nearly full. You can also add other herbs or spices to this mixture if you like—experiment with different flavours! Once your jar is full, prepare a dressing by whisking together white wine vinegar and honey. Pour this over the cheese until the jar is full, seal it, and place it in the refrigerator.
Your feta will now need time to marinate. Leave it for at least one day before tasting, but the longer you leave it, the more developed the flavours will become. You can also use the brine as a marinade for other foods, such as chicken, vegetables, or tofu.
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Frequently asked questions
Feta is a great beginner cheese because it can be made using minimal ingredients and equipment, and it's ready to eat in just a couple of days.
You will need feta cheese, white wine vinegar, honey, and thyme. You will also need a glass jar and paper towels.
First, rinse the feta cheese and pat it dry with paper towels. Cut the cheese into half-inch cubes. In a glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat these layers until the jar is nearly full. Whisk together white wine vinegar and honey, and pour the mixture over the cheese until the jar is full. Screw the lid on and leave the jar in the refrigerator to marinate for at least one day.
Traditional feta is made with sheep's milk mixed with a small amount of goat's milk. However, you can also use cow's milk or raw goat and sheep milk, which will result in a stronger-tasting cheese.
Feta is a great cheese to make because it doesn't require any special equipment. You will need a stock pot, a colander, butter muslin or cheesecloth, and a container for draining the curds, such as a pouch or an old yogurt container with holes poked in it.
