The Best Milk Powder For Feta Cheese Making

Feta cheese is a popular Greek delicacy with a tangy, salty flavour. It is traditionally made with sheep's milk or a mixture of sheep's and goat's milk. In the European Union, feta must be made of at least 70% sheep's milk and up to 30% goat's milk. However, due to the availability of cow's milk in the United States, it is often used as a substitute. This results in a milder flavour, and additional ingredients such as lipase powder may be required to achieve the desired taste. When making feta cheese at home, it is important to sanitise all equipment to prevent contamination and ensure the desired texture and flavour.

Milk Powder Characteristics and Values Table

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Feta cheese made from goat's milk powder

Feta cheese is a Greek cheese with origins dating back to over 8,000 years ago. Traditionally, it is made with goat or sheep milk, but it can also be made with cow's milk with the addition of lipase powder. Goat's milk is said to contribute to the tangy flavor profile of feta cheese.

If you want to make feta cheese with goat milk powder, you can follow the same steps as you would with liquid goat milk. First, you need to reconstitute the powder by mixing it with water. The general ratio is 1 part powder to 4 parts water, but you can adjust this to reach the desired consistency. Once you have reconstituted the powder, you can follow the standard feta cheese-making process.

• Heat the milk to 86-88°Fahrenheit.
• Add a starter culture and gently stir it into the milk for about 2 minutes. If using lipase powder, add it now.
• Cover and let the milk set for about 1 hour, maintaining a temperature of 86°F.
• Cut the curd into 1/2-inch cubes.
• Allow the curds to rest for about 10 minutes, then gently stir them for 15-20 minutes.
• Pour the curds into a cheesecloth-lined colander and hang it to drain for about 6 hours.
• Cut the drained curds into 1-inch slices, then into cubes.
• Sprinkle salt on the cubes and place them in a covered bowl in the refrigerator to age for 4-5 days.
• Once the cheese has ripened, prepare a brine solution by mixing salt, calcium chloride, and water.
• Cover the cubed cheese with the brine and store it in the refrigerator. The feta is now ready to eat and will keep for up to 30 days.

Note that if you are using pasteurized goat milk powder, you may need to add lipase powder to enhance the flavor, as the pasteurization process destroys the natural lipase enzyme.

Sheep's milk powder for feta

Feta cheese is traditionally made from sheep and/or goat's milk, although many commercially available cheeses are made from cow's milk. If you want to make feta cheese with a more authentic flavour, you should use sheep's milk powder.

Sheep's milk feta has a rich, tangy flavour and a creamy texture. It is a versatile cheese that can be crumbled over salads, soups, eggs, or roasted vegetables. It also pairs well with fresh tomatoes, cucumbers, olives, and crusty bread for a Mediterranean-inspired dish, and it complements crisp white wines or light, fruity reds.

When making feta cheese with sheep's milk powder, you will need to follow a similar process as with other types of milk. First, you need to reconstitute the milk powder by mixing it with water. Then, heat the milk to between 86 and 90 degrees Fahrenheit. Sprinkle the Flora Danica (or equivalent culture) onto the surface of the milk and let it rehydrate for about 2 minutes before stirring it in gently. If you want to add lipase powder to enhance the tangy flavour, you should do so at this stage.

After stirring the culture and lipase powder (if using) into the milk, you can continue with the feta-making process as usual. This includes cutting the curds, stirring them gently, and then letting them set for about 10 minutes. Next, you will need to stir the curds again to prevent matting and then pour them into a colander lined with cheesecloth. Hang the cheesecloth to drain for several hours, and then cut the drained curds into slabs or cubes.

Using sheep's milk powder to make feta cheese can help you achieve a more authentic flavour and texture compared to using cow's milk. It may require some experimentation to get the right proportions and process for reconstituting the milk powder, but the end result will be a delicious, traditional feta cheese.

Cow's milk powder for feta

Feta cheese is traditionally made from sheep's milk or a combination of sheep and goat's milk. However, in many regions, particularly the United States, cow's milk is commonly used as a substitute due to its wider availability. While the texture of feta remains similar regardless of the milk used, the flavour produced by cow's milk can be milder than that of traditional feta. To compensate for this, lipase powder can be added to the mixture to recreate the tangy flavour characteristic of feta cheese.

When making feta cheese with cow's milk, it is important to use the freshest local and/or organic milk available. Ultra-pasteurized milk should be avoided, as it will not work in the cheesemaking process. The milk should be heated to a temperature between 86 and 90 degrees Fahrenheit, creating an optimal environment for mesophilic bacteria to develop. After sprinkling the culture onto the milk's surface, allow it to rehydrate for about 2 minutes before gently stirring it into the milk. At this point, you can add the lipase powder if desired.

Once the culture and lipase powder are incorporated, cover the pot and let the mixture rest for about an hour. To maintain the milk's temperature during this period, you can fill a sink with 86-degree water and place the covered pot inside, adding warm water as needed. After resting, the mixture will transform into one solid, soft cheese curd with a consistency similar to soft baked custard. Cut the curd into small cubes, typically around half an inch in size.

Allow the freshly cut curds to rest for about 10 minutes, which will initiate the process of whey separation. For softer cheeses like feta, larger and moister curds are desired. Gently stir the pot of curds with a large spoon, being careful not to break them. This slow stirring process should be done for approximately 30 minutes. Prepare a colander lined with two layers of cheesecloth, and then carefully ladle the curds into the cheesecloth, allowing the whey to drain. The whey can be reserved for other purposes, such as a high-protein base for soup.

The next steps involve tying up the cheesecloth into a bag and hanging it to drain for several hours, typically between 4 and 6 hours. After this draining period, you can choose to cut the curd into larger cubes, about 1 inch in size, and sprinkle them with salt before refrigerating for a week to age. Alternatively, you can proceed to create a brine solution by combining salt and water, fully submerging the cheese in this solution for a week, and then storing it in the brine for a month or longer. The longer the cheese sits in the brine, the stronger its flavour will become.

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Using lipase powder for feta

Lipase is an enzyme that is present in raw milk. It attaches itself to the fat globules in the liquid and breaks them down, releasing fatty acids that create the aroma, texture, and sharp taste common in some Feta and Blue Cheeses. Lipase enzymes are usually destroyed during the handling and processing of commercial milk, particularly if it is pasteurised. This makes achieving that sharp taste more difficult, so lipase powder can be added back into the milk to enhance the flavour.

Lipase powder is typically used in Italian cheeses like mozzarella, but it can also be used in feta cheese. It adds a rich, authentic taste to homemade cheese. Feta was traditionally made from sheep or goat's milk, but today, many commercially available cheeses are made from cow's milk. The flavour of feta made from cow's milk can be milder than traditional feta, so lipase powder can be added to achieve a tangier flavour. Goat's milk has the lipase enzyme naturally present in it, so it does not require the addition of lipase powder. However, if you are using pasteurised goat's milk, the lipase enzyme will have been destroyed, and you will need to add lipase powder to get the desired flavour.

Lipase powder should be stored in the freezer to maximise its life and effectiveness. When making feta cheese, you can add the lipase powder after sprinkling the culture onto the surface of the milk and allowing it to rehydrate for a couple of minutes.

It is important to note that while lipase can enhance the flavour of feta cheese, it is not typically used in commercial feta production. The sharp flavour of feta can also be achieved by ageing the cheese at room temperature for 12-24 hours before brining.

Making feta with culture powder

Ingredients and Equipment:

• Milk (raw or pasteurized)
• Culture powder (mesophilic starter culture or Flora Danica)
• Rennet
• Calcium chloride (if using pasteurized milk)
• Salt
• Vinegar or citric acid
• Pot
• Old yogurt containers or fetta containers with holes poked in them
• Colander
• Butter muslin or cheesecloth
• Knife
• Spoon
• Thermometer

Sterilize Your Equipment:

Before you begin, ensure that all your equipment is sterilized for safety and optimal results. Wash the pot and utensils with soap and water, then boil a small amount of water in the pot with the utensils inside. Let the utensils steam for 10 minutes, then remove them and place them on a clean kitchen towel.

Heat the Milk:

Heat your milk to around 88 degrees Fahrenheit (between 86 and 90 degrees is acceptable). This temperature range is ideal for mesophilic bacteria to work effectively.

Add the Culture Powder:

Sprinkle the culture powder (Flora Danica or an equivalent) onto the surface of the milk. Allow the cultures to rehydrate for about 2 minutes, then gently stir them into the milk with an up-and-down motion for approximately 2 minutes to ensure proper mixing.

Add Lipase Powder (Optional):

If you want to enhance the tangy flavor, especially if using cow's milk or pasteurized goat's milk, add lipase powder at this stage. Lipase is naturally present in goat's milk, but it is destroyed during pasteurization.

Curd Formation:

Follow the instructions on your rennet package for the amount to use. Add the rennet to the milk and gently stir to combine. Let the mixture set for about 10 minutes, then stir the curds gently for about 20 minutes to prevent matting.

Drain and Cut the Curds:

Pour the curds and whey into a colander lined with butter muslin or cheesecloth. Gather the corners of the cloth and tie it into a knot. Allow the curds to drain at room temperature for about 4 to 6 hours. The curds will congeal together, forming a soft jelly-like texture. Cut the curds into rough blocks about three inches wide, then let them drain in the cloth for an additional 30 minutes.

Brine the Feta:

Make a brine solution by dissolving 1 to 1-1/4 pounds of kosher or non-iodized salt in 2 quarts of water. Add 1 teaspoon of calcium chloride and 2-1/2 teaspoons of vinegar or citric acid. Submerge the blocks of feta in the brine for 10 to 12 hours. Do not exceed this time, as the cheese may become too salty.

Storage:

Remove the feta from the brine and transfer it to covered containers. Store in the refrigerator, a cool cellar, or a garage. Feta will typically last for one to two weeks. For long-term storage, prepare a lighter brine with less salt and add vinegar and calcium chloride. Feta stored in this brine can keep for several months.

Frequently asked questions