The Best Milk For Feta Cheese Production

Feta cheese is a semi-hard, white cheese with a salty and tangy flavour. While it is possible to make feta with cow's milk, traditional feta is made with sheep's milk or a combination of sheep's and goat's milk. The type of milk used to make feta influences its taste and texture, with sheep's milk feta having a creamier texture and a slightly grassy or sheepy flavour, and goat's milk contributing to the tangy flavour profile. The process of making feta at home involves heating milk to a certain temperature, adding a bacterial culture, allowing the milk to ripen, adding diluted rennet, and then cutting and stirring the curds before letting them settle.

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Sheep's milk feta

Feta cheese is a Greek brined white cheese that is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. It is soft, crumbly, and slightly grainy, with a tangy, salty, and mildly sour flavour. The use of sheep's milk gives feta its characteristic rich and creamy texture, as well as a unique aroma and flavour profile.

The production of feta cheese has expanded globally, but the term "feta" is legally protected in the European Union and other territories. Outside of these designated regions, cheeses labelled as "feta" may be made with cow's milk or a combination of different types of milk, resulting in a product that differs significantly from traditional sheep's milk feta.

The unique characteristics of sheep's milk feta are influenced by the biodiversity of the land and the specific breeds of sheep used for milk production. The diet of the sheep also plays a crucial role in the flavour of the cheese, as the tanginess of the feta can vary depending on what the sheep have eaten.

Goat's milk feta

Feta is a Greek brined white cheese that is traditionally made with sheep's milk or a mixture of sheep's and goat's milk. The use of goat's milk in feta production is common in the Eastern Mediterranean and has been so since ancient times. In Greece, the technology used to make cheese from sheep-goat milk is similar to the methods used by Greek shepherds today to produce feta.

To make goat's milk feta, the milk is heated to 86°F, and a starter is added and incorporated using a cheese spoon in steady up-and-down motions for 1 full minute. The milk is then covered and allowed to set for 1 hour, maintaining 86°F throughout. The curd is cut into 1/2-inch cubes, and the curds are allowed to rest for 10 minutes. The curds are then stirred gently and evenly for 15 minutes and poured into a cheesecloth-lined colander. The curds are then fashioned into a draining sack and hung to drain for 6 hours. The solidified curd is then cut into 1-inch slices and then into cubes. These cubes are salted evenly with 4-5 Tbsp. salt and placed into a covered bowl and into the refrigerator to age for 4 to 5 days.

Once the cheese has ripened, brine is prepared for storage. This is done by combining salt, calcium chloride, and water, stirring until the salt is completely dissolved. The cubed cheese is then covered with the brine and placed, covered, into the refrigerator. The feta is now ready to eat and will keep in this manner for up to 30 days.

Cow's milk feta

Feta is a Greek brined white cheese that is soft, crumbly, and slightly grainy. It is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp. While feta can be made with cow's milk, this is not considered traditional feta. Traditional feta is made with sheep's milk or a mixture of sheep's and goat's milk, with a maximum of 30% goat's milk. The diet of the sheep affects the flavour of the milk, resulting in a tangier cheese. This is why the EU court ruled that Greece "owns" feta cheese, as the unique geographical factors of the country affect the diets of the livestock.

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Milk quality and source

Feta cheese is traditionally made with sheep's milk or a mixture of sheep's and goat's milk. In the European Union, regulations dictate that feta can only be labelled as such if it is made with these specific milk types and produced in certain areas of Greece. The milk used in feta production may be pasteurized or raw, with raw goat and sheep milk containing higher levels of the enzyme lipase, resulting in a stronger-tasting cheese.

The use of sheep's milk or a combination of sheep's and goat's milk is significant as it imparts a distinct aroma and flavour to the cheese. The biodiversity of the land and the breeds of sheep and goats used for milk contribute to the unique characteristics of feta. The diet of the sheep, in particular, can influence the taste of their milk, which in turn affects the flavour of the cheese. This is one of the reasons why Greece is considered the origin of feta cheese.

While cow's milk feta exists, particularly in the United States, it is not considered traditional feta. The taste of cow's milk feta differs significantly from that of sheep's or goat's milk feta, lacking the sharp, tangy bite characteristic of the latter. However, some cow's milk feta recipes add lipase to achieve a tangier flavour.

The availability of cow's milk feta is partly due to the higher yield and lower price of cow's milk compared to goat and sheep milk. Goat and sheep milk are less commonly found in supermarkets, as dairy farmers often transform them into value-added products like yogurt and cheese to increase profitability.

When purchasing feta cheese, it is essential to read the labels carefully. If the package does not explicitly state "made from goat (or sheep) milk," it is likely made from cow's milk and is not traditional feta cheese.

In summary, the milk quality and source play a crucial role in defining feta cheese. Traditional feta cheese relies on sheep's milk or a blend of sheep's and goat's milk, with specific production regions and regulations dictating its authenticity. The unique characteristics of the milk sources contribute to the distinct aroma, flavour, and texture associated with feta cheese.

Feta cheese-making process

Feta cheese is a Greek brined white cheese that is soft, crumbly, and has small or no holes. It is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. The use of cow's milk or a combination of milks including cow's milk is not considered traditional and will significantly alter the taste.

To make feta cheese, you will need the following ingredients:

• Whole sheep's milk or a mixture of sheep's and goat's milk (with a maximum of around 30% goat's milk)
• Mesophilic starter culture
• Rennet
• Calcium chloride
• Salt
• Vinegar
• Water

You will also need the following equipment:

• Large pot
• Colander
• Butter muslin or cheesecloth
• Plastic wrap

Step 1: Prepare the Milk

Pour one gallon of whole sheep's milk or a mixture of sheep's and goat's milk into a large pot. Place the pot in a sink and fill the sink with hot water to create a double-boiler effect. This will ensure that the milk is heated gradually. Heat the milk slowly to 86°F (30°C).

Step 2: Add the Starter Culture

Gently stir in 1/8 teaspoon of mesophilic starter culture. Keep the mixture at 86°F for 1 hour.

Step 3: Drain the Curds

After an hour, it's time to drain the curds. Line a colander with butter muslin or several layers of cheesecloth. Pour the curds and whey into the prepared colander. Bring the four corners of the muslin up and tie it into a tight knot. Let the curds drain at room temperature for about 4 hours.

Step 4: Cut and Drain the Cheese

After draining, cut the mass that has formed into rough blocks about 3 inches wide. Let the blocks drain in the muslin for an additional 30 minutes.

Step 5: Make the Brine

To make the brine, dissolve 1 to 1 1/4 pounds of non-iodized salt in 2 quarts of water. Add the salt gradually, stopping when it no longer dissolves. Add 1 teaspoon of calcium chloride and 2 1/2 teaspoons of vinegar to the brine.

Step 6: Brine the Cheese

Remove the blocks of cheese from the muslin and submerge them in the brine for 10 to 12 hours. Do not leave the cheese in the brine for longer, as it will become too salty.

Step 7: Store the Cheese

For short-term storage, keep the feta cheese submerged in brine. For long-term storage, make a lighter brine with 2 tablespoons of non-iodized salt, 1/4 teaspoon of vinegar, and 1/4 teaspoon of calcium chloride mixed with 2 cups of water. Feta cheese will keep in this brine for several months. If you plan to store the cheese in brine for an extended period, allow it to dry for a full two days after its initial brine bath.

Frequently asked questions