Frederic Melton
Feta is a popular Greek cheese that is often crumbled over food, but it can also be purchased in block form and sliced into cubes or longer slices. Feta is a great beginner cheese, as it can be made with minimal ingredients and equipment, and it can be aged in a regular refrigerator. When slicing feta, it is important to note that it is softer than most cheeses and tends to crumble easily, so freezing it for 10-15 minutes beforehand can make it firmer and easier to slice.
| Characteristics | Values |
|---|---|
| Feta cheese texture | Soft |
| Freezing time | 10-15 minutes |
| Cube size | 1⁄2 inch (1.3 cm) |
| Feta cheese brine | 2 cups of water, 2 teaspoons of salt |
| Refrigeration time | 1-2 months |
| Crumbling technique | Squeeze the outside of the bag |
| Brine ingredients | Water, salt, vinegar, calcium chloride |
| Feta cheese origin | Greece |
| Aging process | Refrigerator |
| Feta cheese forms | Yogurt containers with holes |
| Brine usage | Marinade for chicken, vegetables, tofu |
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What You'll Learn
Freezing feta to make it firmer
Feta cheese is a tasty addition to a variety of dishes. It is usually crumbled over food, but you can also purchase it in block form. Since feta is softer than most other cheeses, it can be sliced into smaller cubes or crumbled into pieces.
Freezing feta cheese is a good idea if you want to make it firmer. Feta can be frozen for at least 3 months, and it freezes better than many other cheeses. However, freezing it will change its texture and flavour. If you are looking for that unique combination of saltiness, moisture, and freshness, it is best to go with fresh and unfrozen feta.
Before freezing, make sure your feta is fresh. Blot the cheese with a towel to absorb any excess water. Then, cut the feta into portions or cubes. Each portion should be enough for a single dish so that you don't end up thawing too much at once. Place the slices on a cookie sheet lined with a silicone mat or aluminium foil, making sure they don't touch each other so they don't freeze together. Once frozen, transfer the feta into a freezer bag or container. Squeeze out any excess air from the bag to maintain its freshness. Finally, seal and freeze the feta in an airtight container.
You can also freeze feta in its brine, but if the ratio of salt to water is off, it may denature the curd. Another option is to vacuum seal the feta to keep it preserved. If you want to add saltiness back to thawed feta, submerge it in a saline solution for half an hour, using one teaspoon of salt per cup of water.
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Cutting feta into cubes
Feta cheese is a tasty addition to a variety of dishes. It is well-known for being crumbled over food, but it can also be purchased in block form. Since feta is softer than most other cheeses, you can cut blocks of feta into cubes.
To cut feta into cubes, start with a block of feta cheese. The block can be of any dimension, as long as it is around 8 ounces in weight. Place the block of feta on a clean surface and use a sharp knife to cut it into slices of your desired thickness. You can cut the slices into cubes by cutting them horizontally, vertically, and up and down. The size of the cubes can vary depending on your preference, but aim for uniformity in size so that they cook evenly if you plan to cook them.
If you want to cut the feta into perfect cubes, you can try the brine storage method. Feta is often sold in brine, which is a solution of water and salt. You can make your own brine by mixing 2 cups of water with 2 teaspoons of salt. Place the sliced feta into the brine and seal the container. Store it in the refrigerator for 1-2 months. The brine will help the feta retain its moisture and develop a firmer texture, making it easier to cut into perfect cubes.
Another method for cutting feta into cubes is to use a plastic bag. Place the block of feta inside a clean plastic bag and seal it tightly. Gently tap the feta with a rolling pin or a meat tenderizer until it breaks into smaller pieces. You can then use your hands to shape the pieces into cubes. This method is useful if you want to avoid using a knife and create less mess.
Feta cubes can be used in various recipes, such as salads, baked dishes, or marinated feta appetizers. When cutting feta into cubes, it is important to handle the cheese gently and avoid applying too much pressure, as feta is softer and more delicate than other cheeses.
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Crumbling feta with a plastic bag
Feta cheese is a versatile ingredient that can be used in a variety of dishes, from salads to pastas and dips. While it is available pre-crumbled, it is often more economical and flavoursome to buy a block of feta and crumble it yourself. This also allows you to control the size and consistency of the crumbles. Here is a step-by-step guide to crumbling feta cheese with a plastic bag:
Step 1: Cut the feta cheese
First, decide how much feta cheese you need for your recipe. If you don't need a whole block, use a knife to slice off the desired amount. You can cut the feta into smaller cubes, or simply start with a single slice.
Step 2: Wash the cheese (optional)
If your feta cheese is too salty, you can run it under very cold water for 5-10 seconds to remove the excess salt and brine. This step is optional and may not be necessary, depending on your preferences.
Step 3: Crumble the cheese in a plastic bag
Place the sliced cheese into a small or medium-sized freezer bag. Then, use your fingers to break the cheese into smaller pieces inside the bag. This method is practical and efficient, especially when you need a large amount of crumbled feta. It also allows you to store the leftover crumbles in the same bag and freeze them for later use.
Step 4: Store the leftover feta crumbles
Seal the plastic bag and label it with the current date. You can store the leftover feta crumbles in the freezer for up to 3 months. When you need to use the frozen feta, simply thaw it in the refrigerator overnight before using it in your recipe.
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Storing feta in brine
Feta cheese is traditionally made with sheep's or goat's milk. It is cured and stored in brine, a combination of water and salt that preserves and flavours the cheese.
If you have purchased feta that is not stored in brine, or you have removed the cheese from its brine, you can create your own brine solution to store it in. To make your own brine, fill an airtight, food-safe container with 2 cups (470ml) of water. Add 2 teaspoons (11.4g) of salt and stir until the salt is dissolved. Submerge the cheese in the water, ensuring that it is completely covered. Seal the container and refrigerate. Feta stored in brine will last for up to 3 weeks, or even 1-2 months.
If you are making your own feta cheese, you can age it in brine in your refrigerator. You can use old yoghurt containers with holes poked in them as feta forms, or drain the cheese in a cheesecloth.
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Making feta at home
Feta is considered a great beginner cheese to make at home, as it requires minimal ingredients and equipment. Plus, you can age it in your regular refrigerator! Here's a step-by-step guide to making feta cheese at home:
Ingredients and Equipment:
For this recipe, you will need 1 gallon of whole cow, goat, or sheep milk. Traditional feta uses a combination of sheep's milk and a small amount of goat's milk. You can also add lipase to cow's milk to achieve that tangy flavor. Additionally, you will need:
- 1/8 teaspoon of mesophilic starter culture
- Butter muslin or cheesecloth
- Non-iodized salt
- Calcium chloride
- Vinegar
- Old yogurt containers or feta containers with holes poked in them
- A large pot
- A colander
- A drying rack (optional)
- A gallon jar (optional)
The Process:
- Heat the milk: Place the pot of milk in a sink filled with hot water or use a double boiler. Slowly heat the milk to 86°F (do not put the pot directly over heat).
- Add the starter culture: Gently stir in the mesophilic starter culture and maintain the temperature at 86°F for 1 hour.
- Drain the curds: Line a colander with butter muslin or cheesecloth. Pour the curds and whey into the lined colander and tie the corners into a tight knot. Let it drain for 4 hours at room temperature.
- Cut and drain the curds: Cut the curds into rough 3-inch-wide blocks. Let them drain in the muslin for another 30 minutes. Cut the curds into smaller pieces (1/2-1 lb each) to prepare for brining.
- Make a brine: Dissolve 1 to 1 1/4 pounds of non-iodized salt in 2 quarts of water, adding the salt gradually until it stops dissolving. Add 1 teaspoon of calcium chloride and 2 1/2 teaspoons of vinegar.
- Brine the cheese: Submerge the feta blocks in the brine for 8-12 hours per pound of cheese. Do not exceed this time, or the cheese will become too salty.
- Age the cheese: Store the feta in covered containers in your refrigerator or a cool cellar. It will stay fresh for 1-2 weeks. For long-term storage, make a lighter brine with 2 tablespoons of salt in 2 cups of water, along with calcium chloride and vinegar. Feta can be stored in this brine for several months.
Slicing Your Homemade Feta:
Now that you've made your own delicious feta, it's time to slice it! Feta is a soft cheese, so it tends to crumble easily. To make it easier to slice, freeze the block for 10-15 minutes to harden it slightly. Then, place the cheese on a cutting board and cut it into 1/2-inch cubes or longer slices, depending on your preference and recipe requirements. If you're feeling creative, you can also crumble the feta into smaller pieces by squeezing it in a plastic bag. Enjoy your homemade feta as a topping, salad addition, or however you like!
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Frequently asked questions
Feta cheese is quite soft and tends to crumble easily, so freezing it for 10-15 minutes will make it easier to slice. Place the cheese on a cutting board and cut it into 1/2-inch cubes.
Place a block of feta cheese in a clean plastic bag. Squeeze the outside of the bag to crumble the cheese inside. Repeat this process along all edges of the cheese until it’s completely crumbled.
If you plan on eating the feta soon, wrap it in plastic and store it in the refrigerator. For long-term storage, make a brine by dissolving 2 teaspoons of salt in 2 cups of water. Add your sliced feta cheese to the mixture and seal the container. Feta stored in brine may soften and start to fall apart.
Feta is a salty Greek cheese that can be served as a table cheese, accompanying each course of a meal, including dessert. Place a 1/2-inch slice of feta on a salad plate and serve it plain, or sprinkle it with oregano and pepper, and drizzle with olive oil.
