How to Make Feta Cheese - Free Source Library

How to Make Homemade Feta Cheese: A Step-by-Step Guide

Feta cheese is a staple in Mediterranean cuisine, beloved for its crumbly texture and tangy, salty flavor. Originating from Greece, feta is traditionally made from sheep’s milk or a mixture of sheep and goat’s milk. This cheese is versatile and can be used in a wide range of dishes, from Greek salads to savory pastries and even as a topping for roasted vegetables. While store-bought feta is readily available, making it at home offers a unique opportunity to enjoy fresher, more customizable cheese. In this article, we will explore the process of making feta cheese from scratch, the necessary ingredients, equipment, and tips for success.

The Basics of Feta Cheese

Feta cheese is a brined curd cheese that is typically white in color. The characteristic tangy flavor of feta comes from the use of specific bacteria and the aging process. When making feta at home, there are several key steps to follow, including curdling the milk, cutting and draining the curds, salting, and finally storing the cheese in brine for its signature flavor and texture.

Ingredients Needed

To make feta cheese at home, the following ingredients are essential:

Milk: Traditionally, feta is made with sheep’s milk, but if sheep’s milk is not available, a mixture of goat’s milk and cow’s milk can also be used. Ideally, the milk should be unpasteurized, as pasteurization can interfere with the curdling process. However, pasteurized milk can be used with the addition of specific cultures to ensure proper fermentation.
Rennet: This enzyme helps to coagulate the milk and form curds. You can use either liquid or tablet rennet, which is available at most specialty food stores or online.
Cultures: To develop the characteristic tang of feta, you need to add bacterial cultures, typically mesophilic cultures. These cultures are responsible for fermenting the milk and giving feta its distinct taste.
Salt: Salt plays a critical role not only in the flavor of feta but also in the preservation process. It helps to draw moisture out of the curds, improving their texture and enhancing the overall flavor. For brining, you’ll need a salt solution (typically a 10-12% brine solution).
Calcium Chloride: If you are using pasteurized milk, calcium chloride is recommended. It helps to restore the calcium lost during pasteurization, aiding in proper curd formation.

Equipment Required

Making feta cheese requires some specialized equipment. While you don’t need fancy tools, certain items will make the process easier and more efficient:

Large pot: This will be used to heat the milk.
Thermometer: A precise thermometer is necessary to monitor the temperature of the milk throughout the process.
Cheese cloth or butter muslin: This will be used to drain the curds and whey.
Cheese mold or small colander: This helps to form the shape of the feta.
A large slotted spoon: For stirring the curds and whey.
A container for the brine: This is essential for storing the feta once it has aged.
Cheese press (optional): A press can help to expel excess whey and compact the curds, giving your feta a firmer texture.

Step-by-Step Process of Making Feta Cheese

Step 1: Prepare the Milk

The first step in making feta cheese is to heat the milk. Pour the milk into a large pot and heat it slowly over medium heat. If using raw milk, heat it to about 85°F (29°C). If using pasteurized milk, it’s important to bring it to a slightly higher temperature of around 88°F (31°C). Stir gently to avoid scorching the milk, and use a thermometer to monitor the temperature closely.

Step 2: Add Cultures and Rennet

Once the milk reaches the desired temperature, sprinkle the mesophilic culture over the surface of the milk. Let it sit for 1-2 minutes to rehydrate, then stir it in gently. Allow the milk to rest for about 30 minutes, so the cultures can begin working their magic.

After the resting period, dilute the rennet in a small amount of cool, chlorine-free water. Add the rennet solution to the milk and stir gently for about a minute. Cover the pot and allow the milk to sit undisturbed for 1-2 hours at a stable temperature of around 70-75°F (21-24°C). During this time, the milk will coagulate and form a firm curd.

Step 3: Cut the Curds

Once the milk has coagulated, it’s time to cut the curds. Using a long knife or curd cutter, cut the curd into small cubes about ½ inch (1 cm) in size. Allow the curds to rest for 10-15 minutes to firm up further before moving on to the next step.

Step 4: Cook the Curds

Slowly heat the curds to 110°F (43°C) over a period of 30 minutes. Stir gently to prevent the curds from clumping together. The curds should become firmer and begin to separate from the whey as the heat is applied.

Step 5: Drain the Curds

Once the curds are cooked and firm, it’s time to drain the whey. Place a colander or cheese mold over a sink or bowl and line it with cheese cloth. Pour the curds and whey into the colander, allowing the whey to drain away. Let the curds sit in the colander for several hours to drain further, or use a cheese press to help expel the remaining whey. After draining, you should have a firm block of curd ready for salting.

Step 6: Salting the Feta

After the curds have drained, it’s time to add salt. Sprinkle a generous amount of salt on the surface of the curd, using about 2% of the curd’s weight in salt. You can rub the salt into the curds or place the salted curds in a bowl and toss them gently to ensure even distribution. This step is essential, as salt helps preserve the cheese and gives it its characteristic flavor.

Step 7: Pressing the Feta (Optional)

To achieve the desired consistency, you can press the curds gently using a cheese press or by placing a weight on top of the curd mass. Press for 6-12 hours, depending on the firmness you desire. If you prefer a softer feta, press for a shorter period.

Step 8: Aging the Feta

Once pressed, the feta cheese needs to be stored in brine to develop its characteristic flavor. Prepare a brine solution by dissolving salt in water, aiming for a 10-12% salt concentration. Place the feta into a container and pour the brine over it, ensuring that the cheese is completely submerged. Store the cheese in the refrigerator for at least 7 days to allow it to age and develop its flavor. The feta can be stored in the brine for up to several months, though it is typically best within 1-2 weeks.

Tips for Making Feta Cheese at Home

Use high-quality milk: The quality of the milk directly affects the flavor of the final product. Choose fresh, local milk if possible.
Maintain proper temperature: Temperature control is crucial in cheese-making. Invest in a good thermometer to ensure accurate heating and curdling.
Experiment with milk ratios: If you want to create a milder or stronger feta, experiment with the ratio of sheep’s, goat’s, and cow’s milk.
Brine storage: Always keep the feta submerged in brine to prevent it from drying out and to maintain its flavor.
Patience is key: Cheese-making is an art that requires patience and precision. Allow enough time for the cultures to work, and be mindful of the aging process to achieve the best flavor.

Conclusion

Making feta cheese at home may seem like a daunting task, but with a little patience and the right equipment, it is entirely achievable. The result is a fresh, flavorful cheese that is far superior to many store-bought varieties. Whether you’re using it in a Greek salad, crumbled over roasted vegetables, or simply enjoyed with olives and bread, homemade feta is a satisfying and rewarding culinary endeavor.