Andy Montoya
Feta cheese is a soft, white, and brined cheese that originated in Greece. It is typically made from sheep's milk or a mixture of sheep and goat's milk. The cheese is cured and sold in brine, a mixture of salt and water, which gives it a tangy and sharp flavour. Feta cheese is usually aged for two to twelve months, with its briny flavour intensifying with age. While it is commonly crumbled over salads, the Greek translation of feta means slice, indicating that it can also be enjoyed in slices.
| Characteristics | Values |
|---|---|
| Texture | Soft, creamy |
| Taste | Salty, tangy, sharp, lemony |
| Ingredients | Sheep's milk, goat's milk |
| Brine | Stored in brine, a mixture of salt and water |
| Packaging | Sold in blocks or crumbles |
| Nutrition | Good source of calcium, phosphorus, protein, vitamins A and K, folate, pantothenic acid, iron, and magnesium |
| Calories | 1 ounce (28 grams) of feta has 74 calories |
| Fat | Lower in fat than aged cheeses like cheddar or parmesan |
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What You'll Learn
Feta cheese is cured and sold in brine, a mixture of salt and water
Feta cheese is a soft, white, brined cheese that originated in Greece and is used in many Mediterranean dishes. It is typically made from sheep's milk or a mixture of sheep and goat's milk. The cheese is cured and sold in brine, a mixture of salt and water, which helps to preserve its freshness and intensify its flavour. The brine also keeps the feta soft and fresh, improving its lifespan.
Feta is a versatile cheese that can be used in a variety of dishes, from appetizers to desserts. It is often added to salads, pastries, and pies, or served with vegetables. The length of aging can vary, typically ranging from two to twelve months, with the briny factor increasing with age. The longer the feta is aged, the more complex and intense its flavour becomes.
When purchasing feta, it is recommended to buy it in brine to maintain its quality. If the feta is not sold in brine, it is important to create a brine solution at home by dissolving salt in water to preserve the cheese. This will help limit its exposure to air, preventing it from drying out and turning sour.
Feta cheese is a good source of calcium, phosphorus, and protein, which are essential for bone health. It also contains lower levels of fat and calories compared to other aged cheeses like cheddar or parmesan. This makes feta a popular choice for those seeking a healthier option without compromising on flavour.
In summary, feta cheese is cured and sold in brine, a simple mixture of salt and water, which plays a crucial role in enhancing its flavour, texture, and longevity.
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It is made from sheep and goat's milk
Feta cheese is a Greek cheese made from sheep and goat's milk. It has a tangy, sharp flavour and a creamy texture. The more goat milk in the cheese, the more crumbly it is. Feta that has been aged for two to three months can be milky and creamy, while ageing it for up to twelve months produces a more intense and peppery flavour.
In Greece, feta is made with milk from sheep and goats raised on local grass. This particular environment is what gives the cheese its unique characteristics. Feta's flavour is tangy and sharp when made with sheep's milk, but milder when combined with goat's milk.
There are different varieties of feta cheese made from sheep and goat's milk. Greek feta, for example, has at least 70% sheep's milk, with the rest being goat's milk. French feta is also made from sheep's milk, traditionally from milk leftover from the production of Roquefort. It tends to be milder, softer, and creamier than Greek feta. Bulgarian feta, also called Sirene, is another variety made from sheep's milk.
Feta cheese is typically cured and sold in brine, a mixture of salt and water. The brine intensifies the flavour, keeps the feta soft and fresh, and improves its lifespan. Feta cheese is a good source of calcium, phosphorus, and protein, which are essential for bone health. The milk used to make feta can be pasteurized or raw, and the process involves adding lactic acid starter cultures and rennet to separate the whey from the curds.
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Feta is a good source of calcium, phosphorus, and protein, all of which promote bone health
Feta cheese is a soft, white, and brined cheese that originated in Greece. It is typically made from sheep's or goat's milk, with the former giving it a tangy and sharp taste, and the latter resulting in a milder flavour. Feta is a good source of calcium, phosphorus, and protein, all of which promote bone health.
Calcium and protein are essential for maintaining bone density, while phosphorus is a crucial component of bone health. A diet rich in calcium and phosphorus has been linked to improved bone mass in various parts of the body, such as the femur. Feta cheese is an excellent source of calcium, as sheep and goat milk contain higher levels of this mineral than cow's milk.
In addition to its bone health benefits, feta cheese also boasts high levels of B vitamins and beneficial bacteria. These probiotics, specifically Lactobacillus plantarum, can improve gut health and boost immunity. Feta is also lower in fat and calories compared to other cheeses, making it a healthier option for those watching their weight.
However, it is important to note that feta cheese is high in sodium due to its packaging in brine, a mixture of salt and water. As a result, it should be consumed in moderation, especially by those on a low-sodium diet. Nonetheless, feta is a delicious and nutritious addition to many dishes, from appetizers to desserts, and can be a good way to improve bone health through its calcium, phosphorus, and protein content.
To summarise, feta cheese is a tasty and nutritious food item that offers several health benefits, particularly for bone health, due to its calcium, phosphorus, and protein content. However, its high sodium content means it should be enjoyed in moderation as part of a balanced diet.
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It is a low-calorie, low-fat cheese
Feta cheese is a soft, white, and brined cheese that originated in Greece. It is commonly used in Mediterranean dishes and is the most well-known cheese in Greece. Feta is typically made from sheep's milk or a combination of sheep's and goat's milk. It has a tangy and sharp flavour when made primarily with sheep's milk, while the addition of goat's milk lends a milder taste.
Feta cheese is known for its low-calorie content, making it a healthier option compared to other cheeses. It is also lower in fat than many other varieties of cheese, although it does contain saturated fats, which should be limited in the diet. Feta is considered a reasonable choice when consumed in moderation.
In terms of its nutritional profile, feta cheese is an excellent source of calcium and protein. It also contains beneficial bacteria, including probiotics, which promote a healthy gut and support immune system function. Additionally, feta provides B vitamins, phosphorus, and fatty acids such as conjugated linoleic acid (CLA). Studies have shown that CLA can help reduce body fat and improve body composition by decreasing fat mass and increasing lean body mass.
However, it is important to note that feta cheese has a high sodium content, which may be a concern for individuals with certain health conditions. Excessive sodium intake has been linked to high blood pressure and associated health issues such as kidney disease, stroke, and heart disease. Soft, unpasteurized feta cheese can also carry risks, as it may contain Listeria monocytogenes, which can be harmful to pregnant women and cause flu-like symptoms in adults.
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Feta can be made using minimal ingredients and equipment
Feta cheese is a great option for beginners to make at home since it requires minimal ingredients and equipment. It is also a good choice for those who want to make cheese in small batches, as a little goes a long way.
The ingredients required to make feta cheese are milk, salt, vinegar, calcium chloride, and a starter culture. You can use any type of milk, including cow, goat, or sheep. However, using goat or sheep milk will result in a more authentic "tang" due to the higher presence of lipase in these types of milk. If you are using goat or sheep milk, a common ratio is 75% sheep milk and 25% goat milk. You will also need a starter culture, such as mesophilic starter culture, which can be purchased from cheese supply websites. Additionally, you will need fine ground salt without any additives. For equipment, you will need a large pot, a colander, butter muslin or cheesecloth, and containers for the final product. You can use old yogurt containers and poke holes in them, or simply hang the cheesecloth from a cupboard.
To make the cheese, begin by heating the milk to 86°F (30°C). Then, stir in the starter culture and maintain the temperature for about an hour. Next, add calcium chloride and rennet, stirring thoroughly. Leave the mixture undisturbed for another hour to allow the curd to set. After the curd has set, cut it into cubes and cook by stirring every five minutes for half an hour, slowly raising the temperature to 90°F (32°C).
Line a colander with butter muslin or cheesecloth and pour the curds and whey into it. Tie the corners of the muslin and let it drain for about four hours. Cut the mass into blocks and let them drain for another 30 minutes. Make a brine solution by dissolving salt in water, and add calcium chloride and vinegar to it. Submerge the blocks of feta in the brine for 10 to 12 hours. For long-term storage, make a lighter brine with a lower concentration of salt and add vinegar and calcium chloride. Feta stored in brine may soften and start to fall apart, so it is recommended to leave it out to dry for two days after brining if you plan to store it in brine for an extended period.
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Frequently asked questions
Feta cheese is a soft, white, and brined cheese. It is cured in brine, a mixture of salt and water, and often sold packaged in this solution to preserve freshness. Feta cheese is not liquidy, but it is submerged in liquid to limit its exposure to air.
If your feta cheese is liquidy, it may be because it was not stored in brine. Feta cheese that is not stored in brine cannot be brined at home and will be dry and have a short shelf life.
Feta cheese should be stored in brine to limit its exposure to air and to preserve its freshness. If you buy feta cheese without brine, you can make your own brine by dissolving one part kosher salt in one part water.
Feta cheese can last for several months if stored properly in brine. If you are unsure if your feta cheese is still good, it is probably not safe to consume.
